Besides adding flavor, pineapple juice contains enzymes that help tenderize the meat. Or brush this marinade liberally on salmon before grilling or broiling. Teriyaki Sauce is also perfect for stir-fries added at the end as a seasoning sauce.
- 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 tsp sake plus 1 teaspoon sugar)
- 1 garlic clove, pressed
- ¼ tsp ground ginger (or 1 tsp grated fresh ginger)
- Freshly ground black pepper
- 2 ounces 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.
- 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.