Pineapple Teriyaki Sauce

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Total Time 45

Servings: 8 servings

Course: Main Course

Calories: 70

Ingredients Method Notes

Ingredients

¼ cup 100% pineapple juice or 100% orange-pineapple juice blend
¼ cup fat-free reduced-sodium chicken broth
2 tbsp reduced-sodium soy sauce
1 tbsp mirin or 2 teaspoons sake plus 1 teaspoon sugar
1 garlic clove pressed
¼ tbsp ground ginger or 1 teaspoon grated fresh ginger
freshly ground black pepper
2 oz canola oil
2 tsp cornstarch optional

Method

Marinade

In a mixing cup, combine the 100% fruit juice, broth, soy sauce, mirin, garlic, and ginger. Add about 8 grinds of black pepper.
Pour the Teriyaki Sauce into a 1-gallon resealable plastic freezer bag and add the oil. Add the desired beef, seal, and marinate at room temperature for 30 minutes.
Discard the marinade after using.

Stir-Fry Sauce

For a stir-fry sauce, do not use the oil, but mix in the cornstarch.
Add to the wok at the end, cooking just until the sauce thickens to coat the other ingredients, 60-90 seconds.
This sauce keeps, covered in the refrigerator, for 2 days.

Notes

Nutritional Information PER SERVING (1 Tbsp): 70 calories, 7 g fat (<1g saturated fat), 3 g carbohydrate, 0 g protein, 0 g dietary fiber, 95 mg sodium.