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–+ servings

Paleo Teriyaki Sauce (with Whole30 & Vegan Options)

Add this sauce to your refrigerator staples to have on hand when you want to make delicious Paleo Japanese-inspired dishes in your own kitchen!
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Course: Sauce/Condiment
Cuisine: American, Japanese
Keyword: Gluten-Free Teriyaki Sauce, Homemade Teriyaki Sauce, Soy-Free Teriyaki Sauce, Sugar-Free Teriyaki Sauce, Whole30 Teriyaki Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 2 tablespoons per serving
Calories: 44kcal

Ingredients

  • ¼ cup coconut aminos
  • 2 tablespoons coconut sugar or date sugar omit for Whole30; see notes
  • 1 tablespoon chili sauce omit for less spicy sauce
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon pineapple tidbits canned
  • 1 tablespoon pineapple juice from can
  • 1 teaspoon honey omit for Whole30 & Vegan; see notes
  • ½ teaspoon sesame oil
  • ½ teaspoon grated fresh garlic
  • ½ teaspoon grated fresh ginger root

Instructions

  • Prep ingredients. Gather all ingredients. Finely grate ginger and garlic.
  • Make sauce. In a saucepan over medium heat, add all ingredients, bring to a simmer and stir continuously until the sauce begins to thicken (8 to 10 minutes).
  • Remove sauce from heat and let cool to room temperature. Store in a glass container in the fridge for up to 2 weeks.

Notes

  • To adapt this recipe into a Whole30 compliant teriyaki sauce, omit the coconut (or date) sugar and honey and swap it out for date paste. For the date paste, soak 4 pitted dates in ¼ cup of hot water for 10 minutes. Add soaked dates and half of the water to a food processor or blender. Blend while slowly pouring in the remaining water until a smooth paste forms. 
  • To make this sauce Vegan, omit the honey and replace it with a Vegan natural sweetener like date paste or agave syrup. 
  • As is, this sauce has a bit of texture to it. For a smoother variation, blend or process all of the ingredients over low speed before heating over the stove. 
  • If soy is of no concern to you, feel free to use soy sauce in place of the coconut aminos (if you're gluten-free, make sure to use gluten-free soy sauce).
  • If you don’t have any fresh garlic or ginger on hand, you can use ¼ teaspoon of garlic powder and ¼ teaspoon of ground ginger instead.

Nutrition

Calories: 44kcal