Island Teriyaki Sauce

Ryan Eckles, Project Bread

School-sized

School Lunch: Sauces, Seasonings & Salad Dressings

Island Teriyaki Sauce

The combination of sweet and salty is always a hit. I like the addition of pineapple juice to bring a tropical flavor as well as acidity. Although it is not required, simmering the sauce for 10-15 minutes will marry all the flavors together. To keep this gluten-free, replace the soy sauce with tamari. This is a concentrated marinade that should be
diluted.

Yield: 14 cups, 112 servings, 1/8 cup portions

Ingredients

8 cups low-sodium soy sauce
5 cups sugar
1 cup pineapple juice
¼ cup cider vinegar
¼ cup ginger, minced
¼ cup garlic, minced

Directions

  1. Heat oven to 400°F. Spread garlic and ginger on parchment lined baking sheet and bake for 5-10 minutes then let cool.
  2. Combine all ingredients in a pot and bring to a simmer. Cook uncovered for 10-15 minutes then let cool completely.
  3. Cover and store in refrigerator until ready to use.

Nutritional Information

Calories 48 calories Saturated Fat 0.001 g Sodium 637 mg Carbohydrate 9.4 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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