This Homemade Pineapple Teriyaki Sauce is sweet, savory, and just the right amount of tangy. It’s packed with fresh garlic, a kick of heat from red chili flakes, and rich, toasty notes from sesame oil. Plus, it comes together in less than 15 minutes! Use it to glaze chicken, drizzle over rice bowls, or dip your favorite appetizers. Once you make this easy sauce from scratch, you’ll never go back to store-bought bottles again!

Overhead image of pineapple teriyaki sauce in bowl.

Teriyaki is one of my favorite flavors, I have quite a few recipes on the blog that you’ll love if you also enjoy. My Teriyaki Chicken Rice Bowl Recipe is the perfect 30-minute weeknight dinner. My Teriyaki Salmon Rice Bowl is also a quick meal, perfect for weeknight lunches and dinners.

If you’re not into rice bowls, try my Teriyaki Salmon – made in the air fryer and can be easily paired with any veggies! Making a delicious and hearty dinner. Not a fan of salmon? Try this Air Fryer Teriyaki Chicken Recipe.

Why You’ll Love This Recipe

Quick and Easy: Ready in under 15 minutes with simple pantry ingredients.
Sweet, Tangy, and Savory: Perfectly balanced flavors with a little kick from the chili flakes.
Versatile: Use it as a glaze, marinade, dipping sauce, or stir-fry sauce.
Better Than Store-Bought: No preservatives, no mystery ingredients — just fresh, bold flavor.
Make Ahead Friendly: Stores well in the fridge or freezer for easy meals all week long.

Ingredients & Substitutions

Overhead image of ingredients needed to make pineapple teriyaki sauce.

Toasted Sesame Oil: Adds a rich, nutty depth to the sauce. While there are substitutes for this, I highly recommend not using one. Toasted sesame oil gives it the right flavor! Regular sesame oil works in a pinch, or use a neutral oil like avocado or canola oil if needed.
Garlic: Freshly minced garlic brings a sharp, aromatic flavor. 2 teaspoons of granulated garlic works as a substitute if you’re in a pinch, but fresh is needed for this recipe!
Ginger Paste: Provides a warm, slightly spicy note. Substitute with 1 teaspoon of grated fresh ginger or 3 frozen ginger cubes.
Red Chili Flakes: Adds a subtle heat. Omit for a milder sauce or increase the amount if you like it spicier.
Canned Pineapple Juice: Gives the sauce its signature sweetness and tropical flavor. Fresh pineapple juice can be used — just strain out any pulp for a smooth sauce.
Soy Sauce: Infuses the sauce with salty umami flavor. Use coconut aminos for a slightly sweeter, less salty alternative. If you’re sensitive to salt, opt for a low-sodium version and adjust to taste.
Brown Sugar: Sweetens and thickens the sauce with a slight molasses flavor. Light or dark brown sugar both work, or swap in coconut sugar if preferred.
Apple Cider Vinegar: Balances the sweetness with a touch of tanginess. Rice vinegar or white vinegar can be substituted if needed.
Cornstarch + Water: This cornstarch slurry thickens the sauce until it’s glossy and luscious. Use 1 1/2 to 2 teaspoons of arrowroot powder as a substitute for cornstarch.
Onion Powder: Adds a layer of savory flavor without the texture of fresh onions. If needed, a small amount of finely minced onion can be cooked with the garlic instead.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Pineapple Teriyaki Sauce

Quick Overview

Sauté aromatics.
Make sauce.

Step by Step Instructions

A two photo collage showing the steps for pineapple teriyaki sauce.

Quick Tip From Bri

Once the sauce starts to boil, keep stirring to prevent it from sticking or burning at the bottom.

Sauté Aromatics: In a medium saucepan over medium heat, add the toasted sesame oil. Once the oil is hot, add the garlic, ginger paste, and red chili flakes. Cook for a couple of minutes, stirring constantly, until everything smells really fragrant. Be careful not to let the garlic burn. Turn off the heat.
Make & Simmer the Sauce: In a small bowl, mix the cornstarch with water until smooth. In the saucepan with the garlic mixture, pour in the pineapple juice, soy sauce, brown sugar, apple cider vinegar, onion powder, and cornstarch mixture. Stir well to combine and help the sugar dissolve. Increase the heat and let the sauce come to a gentle boil. Let it bubble for 1-2 minutes so the flavors can meld together.

Recipe Serving Suggestions

This recipe is versatile – here are some dishes that would pair well:

Baked Crispy Chicken Tenders: Juicy, flavorful, and perfectly golden without the deep fryer. Use this recipe as a dip for these yummy tenders.
Frozen Chicken Wings in Air Fryer: Instead of the usual buffalo sauce, switch up the flavors and use this pineapple teriyaki sauce!
Air Fryer Frozen Egg Rolls: Use this sauce as a dip for a quick snack or appetizer.

You could also toss roasted or grilled vegetables with the sauce for a sweet and savory side dish. Add it to your stir-fry veggies or drizzle it on a rice bowl.

Expert Tips

Sauté Aromatics Low and Slow: Garlic and ginger can burn fast, especially in sesame oil. Keep the heat at medium and stir constantly until just fragrant. As soon as you smell that bold, garlicky aroma, turn off the heat to avoid bitterness.
Adjust the Thickness: If the sauce gets too thick, stir in a splash of water until it’s just right. Too thin? Let it simmer for an extra minute or two to reduce further. The sauce will thicken as it cools!
Double the Batch: This sauce keeps well in the fridge for up to a week — perfect for meal prepping!

Most Common Mistakes

Burning the Garlic: Keep a close eye and stir continuously during the first step.
Not Dissolving the Cornstarch Fully: If the cornstarch isn’t mixed properly with water, it can create lumps in the sauce.
Boiling Too Long: Overboiling can make the sauce overly thick or even cause it to separate. As soon as it thickens, turn off the heat.

Additions & Variations

Make It A Marinade: This recipe is versatile; if you want to make it a marinade, don’t cook it, and leave out the cornstarch.
Make It Extra Spicy: Add an extra ¼ teaspoon of red chili flakes or a splash of sriracha.
Add Fruit: Stir in some finely chopped fresh pineapple after the sauce thickens for extra texture.
Make It Smoky: Use 1 teaspoon of smoked paprika.

Up close overhead image of pineapple teriyaki sauce in bowl.

More Sauce & Dip Recipes

Sauce

Basil Aioli

Sauce

Burger Sauce Recipe (No Pickles or Relish)

Sauce

Chili Seasoning Recipe for 1 Pound of Ground Beef

Appetizers

Homemade Caramelized French Onion Dip

Did you make this recipe?

If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback.

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Homemade Pineapple Teriyaki Sauce Recipe

Brianna May

This Homemade Pineapple Teriyaki Sauce is sweet, savory, and just the right amount of tangy. It’s packed with fresh garlic, a kick of heat from red chili flakes, and rich, toasty notes from sesame oil. Plus, it comes together in less than 15 minutes! Use it to glaze chicken, drizzle over rice bowls, or dip your favorite appetizers. Once you make this easy sauce from scratch, you’ll never go back to store-bought bottles again!

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1.5 cups

Equipment

Nonstick pan/pot
Stirring Spoon
Mixing Bowls

Ingredients

1 Tablespoon toasted sesame oil
8 cloves garlic, minced
1 Tablespoon ginger paste
1/2 teaspoon red chili flakes
2/3 cup canned pineapple juice
1/3 cup soy sauce
1/2 cup brown sugar
1 Tablespoons apple cider vinegar
1 Tablespoon cornstarch, plus 1 Tablespoon of water
1 1/2 teaspoon onion powder

Instructions

Sauté Aromatics: In a medium saucepan over medium heat, add the toasted sesame oil. Once the oil is hot, add the garlic, ginger paste, and red chili flakes. Cook for a couple of minutes, stirring constantly, until everything smells really fragrant. Be careful not to let the garlic burn. Turn off the heat. 1 Tablespoon toasted sesame oil, 8 cloves garlic,, 1 Tablespoon ginger paste, 1/2 teaspoon red chili flakes
Make & Simmer the Sauce: In a small bowl, mix the cornstarch with water until smooth. In the saucepan with the garlic mixture, pour in the pineapple juice, soy sauce, brown sugar, apple cider vinegar, onion powder, and cornstarch mixture. Stir well to combine and help the sugar dissolve. Increase the heat and let the sauce come to a gentle boil. Let it bubble for 1-2 minutes so the flavors can meld together. 2/3 cup canned pineapple juice, 1/3 cup soy sauce, 1/2 cup brown sugar, 1 Tablespoons apple cider vinegar, 1 Tablespoon cornstarch, , 1 1/2 teaspoon onion powder

Notes

Don’t Burn the Garlic: Keep a close eye and stir continuously during the first step.
Use Low-Sodium Soy Sauce: If you’re sensitive to salt, opt for a low-sodium version and adjust to taste.
Double the Batch: This sauce keeps well in the fridge for up to a week — perfect for meal prepping!
Strain If Needed: For a super silky sauce, strain out any solids after cooking.
Storage: This homemade sauce will keep for up to 2 weeks in an airtight container in the refrigerator, or up to 3 months in the freezer.