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The best sauces are homemade–this one is a re-creation of our favorite store bought sauce. Though the one we buy is pretty clean, I knew I could make it a little cleaner at home.
I was determined to learn how to a make healthy teriyaki sauce recipe without a ton of brown sugar and extra sodium. This healthy teriyaki marinade is gluten free and delicious over steamed vegetables, in a quick stir fry, or on teriyaki chicken. I also love adding extra crushed red pepper and making Spicy Teriyaki Salmon.
Where is the recipe?
My readers have varying levels of comfort and experience in the kitchen. To better serve everyone, I include a lot of information in my posts to ensure that everyone is successful. There are cooking tips, diet information, and other helpful information about recipe ingredients below.
If you prefer to skip this and get straight to the recipe, please simply scroll to the bottom of the page where you will find the easy to print recipe for this Homemade Teriyaki Sauce.
Ingredients:
- Coconut Aminos: A gluten free and lower sodium replacement for soy sauce. In a pinch you can use low-sodium soy sauce or tamari.
- Ginger: Fresh ginger produces the most flavor. I don’t recommend powdered for this recipe. You can store ginger root in your freezer up to 90 days and as a bonus–it is much easier to grate or chop when frozen.
- Sesame Oil: Toasted sesame seed oil adds a wonderful flavor to this sauce. If you don’t have toasted, regular will do.
- Rice Wine Vinegar: Apple cider vinegar works well if you don’t have rice vinegar.
- Molasses: You can use equal amounts of maple syrup but the thick, rich flavor of molasses really puts this recipe over the top.
- Honey: Local bee honey is best, and it’s been shown to help with pollen allergies.
- Spices: Fresh minced Garlic, Black Pepper, Crushed Red Pepper Flakes.
- Pineapple: Minced pineapple works the best for this recipe. If I don’t have fresh, I always keep an emergency can of pineapple chunks in my pantry.
How to make this no-cook teriyaki sauce:
- Combine coconut aminos, ginger, sesame oil, rice vinegar, molasses, honey, black pepper, red pepper, garlic, and pineapple in blender cup.
- Blend on high until everything is well combined and smooth.
- Store in an air tight container in the fridge for up to a week, or freeze up to three months. Shake or stir before using.
Recipe Tips:
- You can store leftover pineapple in the freezer for up to 3 months.
- Portion out teriyaki sauce in an ice cube tray so you can use it in multiple recipes.
- Want it spicy? Add more crushed red pepper.
- Want it sweeter? Add 1/4 cup of extra pineapple. If you don’t have pineapple, pineapple juice is good too.
- If you’d rather warm this recipe up before using it, you can pour it into a saucepan over medium heat for 10 minutes.
- Need more Asian flavor? I’ve found adding extra fresh garlic and ginger work!
What recipes can I use this Healthy Teriyaki sauce in?
Healthy Eating Plans:
Weight Watchers: Points were figured using the recipe feature on the MyWW app and counting one serving as 2 tbsp. 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2023 Points: 3
21 Day Fix: For the entire recipe: 3 Teaspoons and 1/8 Purple Container. Per 2 tbsp Serving (there are 8): 1/3 Teaspoon and trace Purple Containers (I do not count these).
2B Mindset: This sauce is an accessory on 2B Mindset.
More delicious and healthy recipes
- Air Fryer Buffalo Cauliflower Bites
- Copycat Starbucks Egg Bites
- Frozen Vodka Lemonade Pops
- Healthy Crack Chicken
Homemade and Healthy Teriyaki Sauce
Equipment
- Vitamix Blender
- Mixing Bowls
- Whisk
Ingredients
- ½ cup coconut aminos
- 2 tbsp ginger root minced
- 1 tbsp sesame oil
- 1 ½ tsp rice vinegar
- 1 tsp garlic minced
- 1 tsp black pepper ground
- 1 tsp molasses
- 2 tbsp honey
- ½ tsp red pepper flakes
- 2 tbsp pineapple minced
Instructions
- Combine coconut aminos, ginger, sesame oil, rice vinegar, garlic, black pepper, molasses, honey, red pepper flakes, and pineapple in a bowl or blender cup. ½ cup coconut aminos 2 tbsp ginger root 1 tbsp sesame oil 1 ½ tsp rice vinegar 1 tsp garlic 1 tsp black pepper 1 tsp molasses 2 tbsp honey ½ tsp red pepper flakes 2 tbsp pineapple
- Blend on high until everything is well combined and smooth.
- Store in an air tight container in the fridge for up to a week, or freeze up to three months. Shake or stir before using.
Notes
- You can store leftover pineapple in the freezer for up to 3 months.
- Portion out teriyaki sauce in an ice cube tray so you can use it in multiple recipes.
Nutrition
Make This Recipe?
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tastes better than the store brand! I found out that some of the additives in these store brand sauces were actually causing my eczema. Luckily I figured it out and stuck with super bland food for a while. Really glad I stumbled on this because it makes my life so much easier :)