I haven't found a ready made gluten free teriyaki sauce and maybe that's not a bad thing. Bottled teriyaki sauce has so many unnecessary processed ingredients it tastes a bit like a chemical soup to me. This one is fresh and fruity and naturally gluten free. It comes originally from my True Food cookbook by Andrew Weil, but I’ve altered it a bit to make it a little simpler and gluten free. Add to a chicken stir fry to make that mouth watering chicken teriyaki you've been missing since going gluten free. It's also great with pork, chicken wings or even baked with chicken breast or thighs. Here's an idea, spoon a little puddle of gluten free teriyaki sauce on to your plate, arrange a few slices of pork loin roast and sweet potato on top and crown with a spoonful of apple sauce. Excuse me, I need to go get cooking...
¾ cup chopped fresh pineapple (I’ve used canned and it’s turned out fine)
1 apple cored and cut into wedges. Weil suggests Fuji, Gala or Honeycrisp. The important thing is to choose a sweet apple. No Granny Smith here.
1 tablespoon of chopped fresh ginger (you can substitute 1/2 teaspoon of ground ginger)
1 scallion diced (you can substitute a tablespoon of finely diced onion)
½ cup light brown sugar (packed)
1/3 cup freshly squeezed orange juice. (I’ve used Tropicana and it’s been delicious)
1/3 cup gluten free soy sauce or tamari
Combine all of the ingredients in a sauce pan.
Bring to a boil over medium heat. Watch it closely. You don’t want the sugar to boil over onto your stove.
Simmer on low for about 20 min.
Then puree with an immersion blender or transfer to your blender.
Be very careful using the blender with hot liquid. Always remove the little plastic knob in the middle of the lid so the steam can escape and cover the lid with a clean towel.
You can use this gluten free teriyaki sauce right away or store it in the fridge for up to 3 days.
For more on making your own gluten free sauces go here.
For more naturally gluten free recipes go here.
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