Pineapple Teriyaki Sauce
Marinate a flank steak, shoulder steak, or London broil, in this tangy sauce. Besides adding flavor, pineapple juice contains enzymes that help tenderize the meat. Or brush this marinade liberally on salmon before grilling or broiling. Teriyaki Sauce is also perfect for stir-fries added at the end as a seasoning sauce.
Makes 1/2 cup
¼ cup 100% pineapple juice or 100% orange-pineapple juice blend
¼ cup fat-free, reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (or 2 teaspoons sake plus 1 teaspoon sugar)
1 garlic clove, pressed
¼ teaspoon ground ginger (or 1 teaspoon grated fresh ginger)
Freshly ground black pepper
2 ounces canola oil
2 teaspoon cornstarch, optional
In a mixing cup, combine the 100% fruit juice, broth, soy sauce, mirin, garlic, and ginger. Add about 8 grinds of black pepper. Pour the Teriyaki Sauce into a 1-gallon resealable plastic freezer bag and add the oil. Add the desired beef, seal, and marinate at room temperature for 30 minutes.
Discard the marinade after using.
For a stir-fry sauce, do not use the oil, but mix in the cornstarch. Add to the wok at the end, cooking just until the sauce thickens to coat the other ingredients, 60-90 seconds.
This sauce keeps, covered in the refrigerator, for 2 days.
PER SERVING (1 Tbsp): 70 calories, 7 g fat (<1g saturated fat), 3 g carbohydrate, 0 g protein, 0 g dietary fiber, 95 mg sodium.