Pineapple Brown Butter Teriyaki Sauce

Prep Time 7

Cook Time 15

Total Time 22

This Pineapple Brown Butter Teriyaki Sauce is a luscious twist on a perennial favourite. Featuring pineapple juice, orange juice, and fresh ginger along with either brown butter or vegan brown butter, you'll love it with chicken, tofu, prawns, and vegetables. Great for Buddha Bowls or stir fries.

Servings 20 servings

Calories 62 kcal

Ingredients

▢ 1/2 cup ginger, finely chopped
▢ 2 tablespoons neutral cooking oil {I used flavourless coconut oil}
▢ 1/2 cup soy sauce
▢ 2 cups pineapple juice
▢ 2/3 cup orange juice
▢ 2 tablespoons sugar
▢ 2 tablespoons cornstarch
▢ 1/4 cup brown butter or vegan brown butter

Instructions

In a large frying pan, saute the ginger in the oil over medium heat for a few minutes. Stir in the soy sauce, juices, and sugar.
Simmer for about 10 minutes, and then transfer a small amount of the sauce to a measuring cup. Add the cornstarch to the cup and stir until combined. Add the combined sauce/cornstarch mixture back to the sauce pan, and cook and stir until the sauce is your desired thickness.
Transfer the sauce to the blender, and add the brown butter or vegan brown butter. Blend until the sauce is smooth.
Serve over vegetables, tofu, fish, chicken or pork.

Notes

Making Thicker Sauce

If you want your sauce to be suitable for drizzling out of a squeeze bottle, add 2 more tablespoons of cornstarch to it.

Storage and Reheating

You can store any unused sauce in the fridge for 5 or 6 days. The sauce will thicken up when chilled. Reheat the sauce over low heat to return it to its original consistency. If necessary, you can thin it with a little additional pineapple or orange juice.

Nutritional Information

Nutrition information is an estimate only, based on using butter, and a serving size of 2 tablespoons.

Nutrition