Best Tropical Teriyaki Pork Marinade Recipes

HAWAIIAN TERIYAKI SAUCE

Hawaiian Teriyaki Sauce image

There is regular teriyaki sauce, and then there is Hawaiian Teriyaki Sauce (which is also called Hawaii-Style Teriyaki Sauce and Local Teriyaki Sauce). This Hawaii version is super easy to make, all you need is soy sauce, sugar, and ginger!

Provided by Kathy YL Chan

Time 15m

Number Of Ingredients 3

Ingredients

1 cup soy sauce
1 cup sugar
2-inch knob of ginger, peeled and grated

Steps:

Combine the soy sauce, sugar, and grated ginger in a small saucepan. Bring to a boil, and then simmer for 10 minutes.
Remove from heat and pour the sauce into a glass jar. Let cool, cover and store in the fridge. Use as needed (see notes below).

TROPICAL TERIYAKI PORK MARINADE

Tropical Teriyaki Pork Marinade image

Provided by Food Network

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 7

Ingredients

1/2 cup pineapple juice
1/2 cup soy sauce
2 tablespoons coconut oil
2 tablespoons minced fresh ginger
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon dark sesame oil

Steps:

Whisk together the pineapple juice, soy sauce, coconut oil, ginger, honey, garlic and sesame oil in a medium bowl. Use as a marinade for pork tenderloin or chops before grilling.

MARINATED TERIYAKI PORK TENDERLOIN

Marinated Teriyaki Pork Tenderloin image

In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. "When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use," she explains.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

5 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon coarsely ground pepper
2 pork tenderloins (about 1 pound each)

Steps:

In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place the tenderloins in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 25-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with pan drippings.

Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges