Homemade Pineapple Teriyaki Sauce

Preparation info

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By Todd Porter

Published 2013

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When you make this, make plenty of it—you’ll be surprised how fantastic a simple homemade teriyaki sauce can be. Made from fresh pineapple, this sauce has amazing flavor, without all the heavy sweeteners found in store-bought brands. So many people will be asking you for the recipe that you might as well give bottles of it as gifts—or make a few bucks by selling them to your neighbors!

We originally shared this recipe a few years on the blog, and we’ve used it in recipes here in the cookbook: Summer Squash Stuffed with Teriyaki Pork and Sweet Pepper and Teriyaki Chicken Skewers. Think “outside the bottle” and add this sauce to all your barbecue and grilling recipes.

If you wish, add a little extra sugar for sweetness or vinegar for tang. Customize the teriyaki sauce to your taste!


  • ½ cup (120ml) soy sauce
  • 1 cup (200g) minced fresh pineapple or canned crushed pineapple
  • 1 (1-inch / 2.5-cm) knob ginger, minced
  • 2 cloves garlic, minced
  • 3 tablespoons brown sugar
  • 1 teaspoon apple cider vinegar or rice vinegar
  • ½ teaspoon sesame oil
  • 1 tablespoon cornstarch



  1. In a blender, combine the soy sauce, pineapple, ginger, garlic, brown sugar, vinegar, and sesame oil. Puree until all the ingredients are well combined and the mixture is smooth.
  2. In a small bowl, mix the cornstarch with 1 tablespoon cold water. With a fork, break apart the clumps until the liquid is smooth.
  3. Transfer the pineapple mixture to a saucepan over medium–high heat. Bring to a boil and cook for about 1 minute. Immediately stir in the cornstarch slurry. Stir rapidly until the sauce thickens. Use a fork or whisk to smooth the sauce. Boil for about 1 minute, or until the sauce thickens. Remove from the heat and allow to cool.