Ive been looking for a fab recipe for teriyaki since moving here to tiny town in the great state of texas. I am going to try this one today.

1 cup of pineapple juice (OR minced pineapple or 1 20 oz. can of quality minced pineapple)
1/2 cup of low sodium soy sauce ( gluten free)
1 ” knob of minced ginger (about 20 grams)
3 Tablespoons brown sugar
2 cloves of minced garlic
1/2 tsp of vinegar (apple cider or rice vinegar)
1/2 tsp sesame oil
1 Tbs cornstarch
1 Tbs cold water

1. For the sauce: In a blender, combine: soy sauce, 1 can of minced pineapple (or 1 full cup of the minced fresh pineapple), ginger, garlic, brown sugar, vinegar, sesame oil. Blend all liquefy all ingredients until well combined or until pineapple and ginger are crushed very well. At this stage, you can decide if you want a finer sauce by straining the pulp out. If you like the sauce a little thicker with chunks of pineapple, then do not strain.

2. In small bowl, mix cornstarch and cold water. With fork, break apart all the cornstarch clumps until liquid is smooth (cornstarch slurry).

3. Transer teriyaki liquid to sauce pan. Heat up for about 1 minutes or until hot and bubbly. Remove sauce pan from heat and immediately stir in cornstarch water mixture. Stir rapidly till sauce thickens. Allow to cool. This will make about 2-3 cups of teriyaki sauce.

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