Pineapple Teriyaki Sauce

Total Time 45 minutes
Course Main Course
Servings 8 servings
Calories 70 kcal


  • 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



  • 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.


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.

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