Gluten Free Pineapple Teriyaki Sauce
Bottled teriyaki sauce is one of those condiments that almost always sneaks wheat into the ingredient list, making it a frustrating off-limits item for anyone avoiding gluten. This homemade version swaps traditional soy sauce for tamari, which delivers that same deep, savory punch without any wheat. Pineapple juice brings a bright, tropical sweetness that balances the salt and the tang of rice vinegar, while toasted sesame oil and fresh ginger round everything out with warmth and depth. A simple cornstarch slurry thickens the sauce to that glossy, lacquer-like consistency you want clinging to chicken, salmon, or roasted vegetables. The whole thing comes together in under ten minutes on the stovetop, and straining out the garlic and ginger solids at the end gives you a silky, restaurant-quality finish. It makes six servings, so you can use some now and stash the rest in a jar in the fridge for the week ahead.
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Learn more →Ingredients
6 servings
- ½ cup tamari
- ½ cup pineapple juice (fresh or 100% unsweetened canned)
- 3 tbsp packed light brown sugar
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp red pepper flakes (optional)
For the slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- 1
In a small saucepan, whisk together the tamari, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes, if using.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved and the sauce is fragrant, about 3–4 minutes.
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