Servings 1.5 cups
Ingredients
- 2/3 cup low sodium soy sauce
- 1/2 cup pineapple juice
- 1/3 cup brown sugar
- 1 Tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 teaspoons cornstarch, whisked with 1/4 cup water
Instructions
- In a medium saucepan set over medium heat, whisk together the soy sauce, pineapple juice, brown sugar, garlic and ginger until the sugar has fully dissolved.
- Bring the sauce to a boil then whisk in the cornstarch mixture and continue boiling until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
- Remove the sauce from the heat and let it cool completely before storing it in an airtight container in the fridge.
Notes
- Low sodium soy sauce is key here so you can control the saltiness of the final sauce (and anything you pair it with).
- The sauce will thicken significantly as it cools.
- If you need to thin the sauce for any reason after it has cooled, warm it in a saucepan, and if needed, stir in 2 tablespoons water until it reaches your desired consistency.
- To store: Keep in an airtight container in the fridge for up to 1 week.
- To freeze: Cool completely, then freeze in a freezer-safe container or silicone ice cube tray for up to 3 months. You can thaw overnight in the fridge, or pop a frozen cube straight into a hot stir-fry (like my Teriyaki Chicken Stir-Fry with Noodles).
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