This superstar sauce from Japanese steakhouses gets the sugar free treatment by using fresh pineapple juice and brown sugar substitute in place of sugar. These sweet flavors balance perfectly with the classic soy and sesame oil and give you the tastiest Sugar Free Teriyaki Sauce and marinade!
Teriyaki sauce is one of the most approachable Asian condiments. You can find it in any grocery store or corner market and it's equally delicious on grilled shrimp, baked salmon, or a simple bowl of steamed rice.
I've included directions to use this sauce as a marinade or as a glaze - the only difference being an added cornstarch slurry to thicken the sauce into a sticky glaze.
I am not obsessive about sugar, but I do look for ways to reduce added sugar in my diet. If I can use stevia or another natural sweetener without impacting the flavor profile of a dish, I will. The sweet pineapple juice is the perfect complement to the salty soy and savory sesame oil, and you won't miss the sugar at all!
Here's what you'll need to make this sauce:
Before we get to the step by step directions, a few notes about the ingredients:
Soy Sauce: light soy sauce is what you need for this recipe, and preferably low sodium light soy sauce. If using full sodium, taste and adjust the seasoning before serving, adding a bit more sweetener for balance, if needed.
Mirin: this is a rice wine used as a flavoring condiment in Japanese cooking. It's a great bottle to keep in your pantry and is available at grocery stores, your local Asian market, or on Amazon. Sherry, sake or rice wine vinegar can all be substituted for mirin.
Optional Ingredients: if you're using the sauce for a marinade, no need to thicken it with cornstarch, so that is an optional ingredient. For a more deeply savory experience, add the optional sesame oil (my favorite version of this recipe). Finally, topping your teriyaki-glazed dinner with a sprinkle of sesame seeds adds the perfect finishing touch!
Full ingredient list and measurements included in the recipe card below.
Step by step instructions:
1. Simmer the sauce
First, combine the pineapple juice, light soy sauce, mirin, brown sugar substitute, honey and sesame oil (if using) in a small saucepan over medium heat. Then bring the sauce to a simmer for 2-3 minutes.
If using the sauce as a marinade, remove from heat and cool to room temperature before pouring over fish or meat.
2. Thicken sauce (if needed)
If using this teriyaki sauce as a glaze, make the cornstarch slurry by stirring 1 tablespoon of cold water into 1 tablespoon of cornstarch (or arrowroot powder, if you are following a keto diet). Stir to combine the thickening agent. Then, add to the saucepan of teriyaki sauce and return to a simmer to ensure the sauce fully thickens.
3. Serve with your favorite dishes
Remove sauce from heat and toss into stir fry, brush over teriyaki salmon or seafood, or pour over steamed broccoli. Garnish with sesame seeds, if using.
Looking for more delicious sauces?
FAQ's and Serving Suggestions:
My favorite variation is to add a teaspoon of grated fresh ginger and a fresh garlic clove to the sauce before simmering. If you don't have fresh ginger and garlic, ground ginger and garlic powder will do the trick, as well! I find that pre-made garlic and ginger paste in tubes brings a sour note to my dishes, so I try to avoid them.
I love this sauce on a veggie stir fry over steamed basmati. Throw some shrimp in the veggie mix and you've got a takeout quality meal in literal minutes. Of course, it's delicious on pan seared or baked salmon, or on crispy tofu. (If you're not doing the pescatarian thing, chicken thighs, chicken breasts, teriyaki chicken wings and teriyaki beef are all classic teriyaki sauce vehicles!) It can be used as a dipping sauce for dumplings and wontons, or as a condiment for baked sushi.
You can use another tropical fruit juice, or stick with ¾ cup of water, but be sure to taste and adjust the seasoning as you may need more sweetener to balance the combination of soy sauce and toasted sesame oil in the sauce.
Absolutely - maple syrup could be substituted for honey. If you prefer the powdered swerve product, that is a great option. Almost any type of alternative granulated sweetener can be used to bring sweetness and balance to this sauce.
Arrowroot powder is a great alternative as a thickener.
To store, pour the sauce into a mason jar or another airtight container and keep in the refrigerator for up to two weeks.
Teriyaki Sauce Recipe {Sugar Free}
- Total Time: 10 minutes
- Yield: 4-6 1x
Description
This sweet and savory glaze is perfect over seafood, veggies and even simple steamed rice. Make a batch and keep it in your fridge to use throughout the week!
Ingredients
¾ cup pineapple juice
½ cup light soy sauce (preferably low sodium)
¼ cup mirin
¼ cup stevia brown sugar substitute
3 tablespoons honey
1 tablespoon cornstarch + 1 tablespoon cold water
½ teaspoon toasted sesame oil (optional)
½ teaspoon sesame seeds (optional)
Instructions
- Combine the pineapple juice, light soy sauce, mirin, brown sugar substitute, honey and sesame oil (if using) in a small saucepan over medium heat. Bring the sauce to a simmer for 2-3 minutes.
- If using as a marinade, remove from heat and cool to room temperature before pouring over fish or meat.
- If using as a glaze, make the cornstarch slurry by stirring 1 tablespoon of cold water into 1 tablespoon of cornstarch (or arrowroot powder, if you are following a keto diet). Stir to combine the thickening agent. Add to the saucepan of teriyaki sauce and return to a simmer to ensure the sauce fully thickens. Taste and adjust seasoning.
- Remove from heat and toss into stir fry, brush over salmon or seafood, or pour over steamed broccoli. Garnish with sesame seeds, if using.
Notes
The sesame oil adds a deeply savory, nutty flavor that is irreplaceable in this sugar-free teriyaki sauce recipe. If you have it, I highly recommend using the savory ingredient.
- Prep Time: 5
- Cook Time: 5
- Category: Sauce
- Method: Stovetop
- Cuisine: Asian, American
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