Homemade Pineapple Teriyaki Sauce Recipe
This Homemade Pineapple Teriyaki Sauce is sweet, savory, and just the right amount of tangy. It’s packed with fresh garlic, a kick of heat from red chili flakes, and rich, toasty notes from sesame oil. Plus, it comes together in less than 15 minutes! Use it to glaze chicken, drizzle over rice bowls, or dip your favorite appetizers. Once you make this easy sauce from scratch, you’ll never go back to store-bought bottles again!
Servings: 1.5 cups
Ingredients
- 1 Tablespoon toasted sesame oil
- 8 cloves garlic, minced
- 1 Tablespoon ginger paste
- 1/2 teaspoon red chili flakes
- 2/3 cup canned pineapple juice
- 1/3 cup soy sauce
- 1/2 cup brown sugar
- 1 Tablespoons apple cider vinegar
- 1 Tablespoon cornstarch, plus 1 Tablespoon of water
- 1 1/2 teaspoon onion powder
Instructions
- Sauté Aromatics: In a medium saucepan over medium heat, add the toasted sesame oil. Once the oil is hot, add the garlic, ginger paste, and red chili flakes. Cook for a couple of minutes, stirring constantly, until everything smells really fragrant. Be careful not to let the garlic burn. Turn off the heat.1 Tablespoon toasted sesame oil, 8 cloves garlic,, 1 Tablespoon ginger paste, 1/2 teaspoon red chili flakes
- Make & Simmer the Sauce: In a small bowl, mix the cornstarch with water until smooth. In the saucepan with the garlic mixture, pour in the pineapple juice, soy sauce, brown sugar, apple cider vinegar, onion powder, and cornstarch mixture. Stir well to combine and help the sugar dissolve. Increase the heat and let the sauce come to a gentle boil. Let it bubble for 1-2 minutes so the flavors can meld together.2/3 cup canned pineapple juice, 1/3 cup soy sauce, 1/2 cup brown sugar, 1 Tablespoons apple cider vinegar, 1 Tablespoon cornstarch, , 1 1/2 teaspoon onion powder
Notes
- Don’t Burn the Garlic: Keep a close eye and stir continuously during the first step.
- Use Low-Sodium Soy Sauce: If you're sensitive to salt, opt for a low-sodium version and adjust to taste.
- Double the Batch: This sauce keeps well in the fridge for up to a week — perfect for meal prepping!
- Strain If Needed: For a super silky sauce, strain out any solids after cooking.
- Storage: This homemade sauce will keep for up to 2 weeks in an airtight container in the refrigerator, or up to 3 months in the freezer.