Best Pineapple Teriyaki Sauce Recipes

PINEAPPLE TERIYAKI SAUCE

Steps:

• Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

PINEAPPLE TERIYAKI SAUCE

Steps:

• In a large saucepan, combine all ingredients, except the cornstarch mixture and pineapple, and whisk to blend. Bring the mixture to a boil and stir in the cornstarch slurry to thicken. Fold in chopped pineapple.

BBQ CHICKEN WINGS WITH PINEAPPLE-GINGER TERIYAKI SAUCE

Steps:

• For the wings: In a large bowl, combine the cayenne, white pepper and 1/2 teaspoon salt. Add the chicken wings, bell peppers and serrano chiles. Drizzle with the vegetable oil and then, using clean hands and preferably wearing gloves, massage the seasoning mixture into the wings, peppers and chiles. Set aside.
• For the sauce: To a medium saucepan over medium heat, add the soy sauce, vinegar, honey, brown sugar, granulated sugar, sesame oil, garlic, pineapple and ginger and stir to combine. Cook over medium heat until reduced by half and thick enough to coat the back of a spoon, about 15 minutes. Cool slightly.
• Pour half of the cooled sauce over the wings and peppers, reserving the other half for the finished wings.
• Heat a grill pan or a gas or charcoal grill over medium-high heat. Place the wings, peppers and chiles on the grates in a single layer and cook until nicely charred, 6 to 8 minutes per side. Transfer to a serving platter. Pour the remaining sauce over the cooked wings. Garnish with the sesame seeds and green onions.

PINEAPPLE/TERIYAKI SAUCE

Steps:

• Mix all ingredients in a heavy sauce pan.
• Simmer for 5 minutes.
• While simmering use the immersion blender to blend. It thickens up without any thickening agent.

EASY, THICK TERIYAKI SAUCE (NO PINEAPPLE)

Steps:

• In a small saucepan dissolve vinegar and brown sugar and tamari together.
• In a seperate bowl combine cornstarch and water.
• Stirring constantly add in the water mixture.
• Bring to a boil, let boil without stirring for about 2 minutes, or until sauce is as thick as you like.

TERIYAKI PINEAPPLE SAUCE

Steps:

• PINEAPPLE BROTH: Drain all juice from canned pineapple (no actual pineapple yet) into small bowl. Add broth until there is enough liquid to fill one cup combined.
• TERIYAKI SAUCE: After making pineapple/juice broth mixture, combine first 6 ingredients in small sauce pan. In separate cup, combine cornstarch and water (COLD) and mix thoroughly. Set cornstarch and water mixture aside. Heat ingredients in sauce pan over high heat, stirring occasionally to keep the bottom from burning. Just prior to boiling point, slowly add the corstarch and water while stirring CONSTANTLY. Mixture in pan will start to thicken. When desired consistency is reached, add pineapple chuncks. Let cool, then serve.