Pineapple Teriyaki Sauce | Paleo, Whole30
Servings: 4
Calories: 45kcal
Ingredients
- 1 cup pineapple chopped*
- 1/3 cup coconut aminos
- 1/2 tsp dried ginger
- 1-3 tsp arrowroot starch/flour
- dash red pepper flakes
Instructions
- Pulse all of the ingredients in a blender or food processor until smooth (I left mine with a few pieces of pineapple). Start with 1 tsp of arrowroot, adding more and pulsing again until you reach the level of thickness you like*.
- Pour the sauce into a small saucepan, and simmer until warm.
- Serve over shrimp, crispy chicken, or in a stir fry!
Notes
- Use fresh or frozen pineapple (just thaw it first). You could also substitute 8 oz of canned crushed pineapple.
- Try substituting 1 tsp of fresh grated ginger for the dried ginger for extra flavor.
- I used 3 tsp of arrowroot starch, which gave me a thick almost glaze-like consistency. Start with less and add more as you go to see what you prefer!
Nutrition
Calories: 45kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 453mg | Fiber: 1g | Sugar: 4g | Iron: 1mg