Pineapple-Wasabi Teriyaki Sauce





Introduction: Pineapple-Wasabi Teriyaki Sauce

If you're under the impression that Wasabi (Japanese Horseradish) is too holy-heck-hot for your delicate tastebuds, I'm happy to say this mouth-watering Teriyaki Sauce will definately change your mind.

Used In controlled amounts, wasabi adds a subtle, irresistable warmth that almost makes your mouth glow. 

This Pineapple-Wasabi Teriyaki Sauce tastes amazing!  It scored huge points with my dinner guests last night and I have an encore double-batch simmering right now.  It also made my "Keeper" list of recipe-experiments-gone-blissfully-right. ;-)

This recipe yields about one cup of rich Dipping sauce. The volume can also be adjusted to produce a thin marinade or a syrupy glaze to suit your needs. 

For optimal flavor, prepare your Pineapple-Wasabi Teriyaki one day in advance.

  • 3/4 Cup Pineapple Marmalade (1 entire 270 gram jar) 
  • 3/4 Cup Soy Sauce
  • 3-4 Garlic cloves (2 teaspoons) grated or minced
  • 1 1/2 Tablespoons Dark Brown Sugar- packed
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Sesame Oil
  • 1/2 to 2 teaspoons Wasabi Paste- or more to taste

Grate the fresh garlic with a cheese grater.

Pour the Sesame oil in medium saucepan. Heat for a few minutes over medium-high heat. Add garlic, stir until just fragrant, about 30 seconds.

Add soy sauce, pineapple marmalade, brown sugar and ginger. Stir. Bring to a boil, reduce heat and simmer uncovered using the following time-table:
  • 10 minutes for a Marinade (Ribeye Steak!)
  • 15 minutes for a basting Glaze (Grilled Wings anyone?)
  • 20 minutes for a thick Dipping Sauce (Coconut Shrimp... YUM!) 
Remove the sauce from heat. Allow it to cool to room temperature. The sauce will thicken as it cools. 

Add that Wasabi Paste!  For starters, add just 1/2 teaspoon paste to the cool sauce. Place the saucepan over medium heat and stir until the wasabi paste is well incorporated. Taste the warmed sauce!  Add more wasabi, 1/2 teaspoon at a time, until you're satisfied with the heat. (If you're a die-hard wasabi fan craving the infamous nasal-explosion... you know where to take it from here!)

Remember to make your Pineapple-Wasabi Teriyaki Sauce one day in advance. Store refrigerated in a glass jar overnight. The resting time allows the flavors to develop and shine!

Serve at room temperature. 




    • Science of Cooking

      Science of Cooking
    • Pocket-Sized Contest

      Pocket-Sized Contest
    • Paper Contest 2018

      Paper Contest 2018

    We have a be nice policy.
    Please be positive and constructive.




    this sounds like it would be great on chicken :)

    or Ice cream... lol!!! ;-D

    I must try this! Thanks for sharing bajablue!

    Wow!! This looks delicious. I'm totally going be making this soon.

    Hey!!! Thanks so much lovelynaomi!!!

    I welcome your honest online review once you've tasted this Teriyaki. I know you won't be disappointed!

    I can take or leave spicy foods - I have no qualms about eating whole jalapenos, or having habaneros in a sauce... but I am not one of those who likes heat for heat's sake. I prefer flavor to burn. And in fact, if the same flavor can be achieved with a milder heat, I tend to prefer it as mild as possible.

    My wife, on the other hand, is one of those who thinks hot is a flavor, and enjoys spicy stuff more for the sake of the heat, no matter the flavor.

    I think this will be one of those sauces we'll both love! I'm going to be giving this a try in the next few days.

    I'm in your camp, karossii... but I do have a weakness for Wasabi (hurt-so-good) Peas. ;-)

    I think you and your wife will really enjoy this sauce. Please check back with a personal "review". ;-)

    Thanks for your very nice comment. It's much appreciated!