This simple 6-ingredient Paleo Teriyaki Sauce is the perfect recipe to have in your repertoire. The sweet, tangy and umami flavors make this sauce a great addition to most veggie and meat dishes. This recipe is gluten-free, paleo, Whole30 and AIP complaint!
How Much Sauce Does This Recipe Yield?
The yield of this recipe is relatively small. It will produce about ½ cup once the teriyaki sauce has reduced fully. If you need more sauce than that, just simply double the recipe. You may need to simmer for an extra 5 minutes or so, but that will really be the only difference.
Where Can I Find Coconut Aminos?
Luckily, most stores now carry coconut aminos! Win for us gluten-free folks. You can usually locate them in the gluten-free aisle, next to the soy sauce or next to the cooking oils.
Coconut aminos are also sold online from retailers like Amazon or Thrive.
Can Use Soy Sauce In This Recipe?
I don't recommend substituting soy sauce for coconut aminos in this recipe. Usually, I am fine with subbing in soy sauce is as long as you anticipate the dish being saltier. In this recipe, because it requires so much coconut aminos and it is reduced to thicken, even low sodium soy sauce will just be way too salty.
Is This Recipe Whole30 Compliant?
Because this recipe has no added sweetener other than the fruit juice, it is Whole30 compliant! There are not many sauces that are Whole30-friendly, so relish in this sweet, tangy, umami goodness!
Is This Teriyaki Sauce AIP Compliant?
This Paleo Teriyaki Sauce is made for people following an Autoimmune Paleo Protocol! I made this sauce with coconut aminos, pineapple juice and AIP-friendly spices so that it can be enjoyed by someone on the elimination phase of the AIP protocol. While it can be made with rice vinegar, you will want to use apple cider vinegar or another AIP-compliant vinegar for the elimination phase of AIP.
It does have concentrated sugars from the reduced pineapple juice, so if you are sensitive to sugar tread lightly.
What Can I Serve This Sauce On?
This Paleo Teriyaki Sauce is an excellent recipe to have in your repertoire because it is so simple and can make almost anything taste that much better! Here are some things this sauce can improve:
- Ribs (a favorite in our house!)
- Chicken wings
- Stir fry
- Salmon
- Tofu
- Veggie noodle bowls
- Cauliflower rice
- Cardboard
Recipe Tips
This recipe is pretty straight forward. You will essentially just bring the sauce to a boil, reduce heat and allow to simmer until the sauce has thickened. A few things to keep in mind:
- Mixing while simmering is key to prevent the teriyaki sauce from sticking to the bottom and burning.
- Also, watch the heat! You don't need it up too high. If your sauce is boiling over, turn it DOWN!
Related Recipes
- Keto Cashew Chicken
- Whole30 Pineapple Chicken
- Paleo Honey Garlic Chicken
- Whole30 Asian Chicken Chopped Salad
Did you try this Paleo Teriyaki Sauce? I would love to see what you used it on! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Paleo Teriyaki Sauce
Equipment
- Sauce Pan
- Whisk
Ingredients
- 8 ounces Pineapple juice
- ½ cup Coconut aminos
- 1 tbsp Apple cider vinegar Or rice vinegar for non-paleo
- ½ tsp Garlic powder
- ¼ tsp Onion powder
- 1 tsp Ginger paste
Instructions
- Combine all ingredients in a small sauce pan and whisk together.
- Bring ingredients to a low boil then reduce heat to a simmer for 20-25 minutes or until it thickens. Continue to stir to prevent it from burning and keep a close eye on it. The sauce will start to boil more vigorously when it is close to being done. You will know it is finished when it has reduced to about ½ cup and has a viscosity similar to that of maple syrup.
- This recipe yields about ½ cup of sauce. If you need more, double the recipe.
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