Pineapple teriyaki sauce is absolutely the best teriyaki sauce! I love that it’s made with 3 (or 4) ingredients, is gluten-free, soy-free, and is made with zero added refined sugar. That makes this sauce whole-30 friendly as well! Plus it’s super easy to make, and delicious on your favorite vegetables, meats and as a dipping sauce. Watch the how-to video below to see how your ingredients transform into a sweet and tasty pineapple teriyaki sauce!
Pineapple teriyaki sauce
Teriyaki sauce is often loaded with TONS of added sugar. Today I’m going to show you how to make a version with zero refined sugar! The sweetness in this best teriyaki sauce comes from pineapple juice.
Yes, pineapple juice has natural sugars in it. We’re using nature made sweetness for this recipe and combining it with coconut aminos for the sweet and umami flavors.
You can add a 3rd ingredient in at the end to more quickly thicken this sauce up – cornstarch or arrowroot powder. Or simply keep on simmering the sauce and it will thicken up naturally!
What you’ll need for pineapple teriyaki sauce
- coconut aminos
- pineapple juice
- cornstarch or arrowroot powder
How to make it
- Add the coconut aminos and pineapple juice to a small saucepan over medium heat and allow to simmer. Simmer the sauce for 10 minutes.
- Dissolve the corn starch in a small bowl with 2 tbsp cold water. When fully dissolved, mix into the simmering sauce. Continue to stir for 2 minutes as the sauce thickens, then remove from heat and allow to fully cool. When cool, store in an airtight container in the fridge. The sauce will keep for a few weeks in the fridge!
Note on thickening:
To omit the cornstarch or arrowroot powder, simply continue swimming the sauce for about 10 more minutes to let the sauce naturally thicken on its own.
Watch the how-to video on making pineapple teriyaki sauce!
Favorite ways to use it
- Use in my Hawaiian chicken bake recipe
- Drizzle pineapple teriyaki sauce over your sheet pan veggies and salmon and roast in the oven.
- Use in my 4 ingredient instant pot teriyaki chicken and veggie recipes.
- Drizzle on instant pot jerk chicken bowls.
- Use as a dipping sauce for salad rolls.
- Replace any recipe that calls for teriyaki sauce with this better for you version!
Pineapple Teriyaki Sauce
Ingredients
- ¾ cup coconut aminos
- ¾ cup pineapple juice
- 1 tsp garlic granules (optional)
- 1 tbsp cornstarch or arrowroot powder
Instructions
- Add the coconut aminos and pineapple juice (and optional garlic granules) to a small saucepan over medium heat and allow to simmer. Simmer the sauce for 10 minutes.
- Dissolve the corn starch in a small bowl with 2 tbsp cold water. When fully dissolved, whisk into the simmering sauce. Continue to stir for 2 minutes as the sauce thickens, then remove from heat and allow to fully cool. When cool, store in an airtight container in the fridge. The sauce will keep for a few weeks in the fridge!
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
