Prep 10 mins
Cook 5 mins
I'm not sure what to call this...I tossed it together for tonight's chicken breasts...Sweet and Spicy!! It's really very good!! Not for the faint at heart though...it has a little kick.
- 396.89 g can pineapple chunks, with no sugar added juice
- 6 garlic cloves, chopped
- 1 inch ginger, peeled and chopped
- 118.29 ml soy sauce
- 29.58 ml mirin
- 0.75 ml sesame oil
- 4.92 ml crushed red chili pepper (probably closer to 1 1/2)
- 118.29 ml brown sugar
- Mix all ingredients in a heavy sauce pan.
- Simmer for 5 minutes.
- While simmering use the immersion blender to blend. It thickens up without any thickening agent.
Tried this one on a whim, as I can't tolerate the typical pre-bottled fare that is loaded with high-fructose corn syrup.. substituted 20oz can of crushed pineapple and used about 1 1/2tsp of ground cayenne.. ran it through the blender after simmering... the results are amazing - best teriyaki I have had ever - the fresh ginger and garlic blend beautifully, the sweet of the pineapple and the spice of the ginger and cayenne make for a lot of flavors going on - but they blend beautifully - next is to try this with some of the various fresh or dried chilis from my garden. This is definitely a keeper! Thanks!!!
This is something that I would expect to get in a very nice restaurant. Amazing flavor and so simple to make. I didn't have Mirin so I used 1 tblsp apple cider vinegar. To die for!! This one has been printed and is now in my go-to receipe book! Thank you for sharing with us :)
we are gluten free but we LOVE teriyaki sauce. With this recipe i can control the type of soy sauce that goes in, as well as the level of salt. this is so yummy!