Well it’s 35+ degrees here in the Okanagan and cooking outside is the only way to cook at all. We’ve been BBQing everyday with the PERFECT sauce – my pineapple teriyaki sauce.
Sweet, tangy and absolutely delicious this sauce is good on almost everything. My personal favorites are chicken (wings, drumsticks, skewers), ribs, salmon and even tofu. It is also the bomb on burgers with butter lettuce, mozzarella cheese, and grilled pineapple.
- 1 cup soy sauce*
- 1 1/2 cups finely diced pineapple
- 1/2 cup brown sugar*
- 3 tbsp mirin*
- 1 inch chunk of ginger grated
- 1/2 cup water
- 2 tbsp cornstarch and 1 tbsp water
- Whisk cornstarch and water together in a small bowl and set aside, it will be used to thicken the sauce.
- Combine all other ingredients (soy sauce, pineapple, brown sugar, mirin, grated ginger, and water) in a medium saucepan on medium heat. Allow to come to a boil for 1 minute, stirring occasionally. Add in the cornstarch mix and whisk thoroughly. Turn the temperature down and let the mix simmer for 10 minutes. Then turn off the heat and set aside for another 10 minutes, allowing it to cool and thicken.
- Store in an airtight container with a lid in the fridge for up to a week.
If you like a smoother sauce you can pulse it until its smooth and the pineapple has been pureed.
If you can't find mirin, you can use sherry vinegar or rice wine vinegar; you may need to adjust the sweetness.
You can substitute maple syrup for the brown sugar.
If you want the sauce to be gluten-free, you can substitute tamari or other gluten-free soy sauce.
Amount Per Serving: Calories: 78Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1404mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 2g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
This is the perfect summer recipe because it’s good on all things that are good on the BBQ. I love making a big batch and storing it in the fridge so we can use it throughout the week. And if you’re not in the BBQing mood – you can add this to meatballs and rice, or a shrimp stir-fry. You get the idea.
The sauce is vegan, and I have given easy substitutions for gluten-free and refined sugar-free. And if you want to spice it up a notch, just add in a tsp or two of dried red chilis.
Whichever way you decide to use this sauce, I’d love to see it. Post a picture on instagram, tag me and hashtag #mysweetmess.
Till the next recipe,