Pineapple Teriyaki Sauce
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!
Ingredients
- 3/4 cup coconut aminos
- 3/4 cup pineapple juice
- 1 tsp garlic granules (optional)
- 1 tbsp cornstarch or arrowroot powder
Instructions
- Add the coconut aminos and pineapple juice to a medium saucepan over medium-high heat and allow to simmer. Simmer the sauce for 10 minutes.
- Make a cornstarch slurry by dissolving the cornstarch 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, which makes it great to add flavor to your next easy weeknight meal!
Video
Notes
Note on thickening:
To omit the cornstarch or arrowroot powder, simply continue simmering the sauce for about 10 more minutes to let the sauce naturally thicken on its own.
Nutrition
Calories: 17kcal, Carbohydrates: 4g, Protein: 0.04g, Fat: 0.01g, Saturated Fat: 0.001g, Polyunsaturated Fat: 0.004g, Monounsaturated Fat: 0.001g, Sodium: 254mg, Potassium: 14mg, Fiber: 0.02g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 0.03mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!