Whole30 + Paleo Teriyaki Sauce {Sugar-Free Teriyaki Sauce}
This healthy and Whole30 + Paleo Teriyaki Sauce is an easy alternative to storebought. So easy to make, this sugar-free teriyaki marinade will be the star of your next stir-fry.
One of my favorite takeout foods is teriyaki. It’s affordable, filling, and there is so much I can usually squeeze two or three meals out of it. And? It’s sooooo delicious!
But it’s packed full of sugar and depending on who makes the sauce, it can be achingly sweet. Just like my Paleo + Whole30 BBQ Sauce, this sauce changes the game.
Is Teriyaki Sauce Whole30 Compliant?
Sadly, most store-bought teriyaki sauces are not Whole30 compliant. Delicious, delicious teriyaki sauce is mostly full of sugar and soy – two giant no no’s on a Whole30 eating plan.
This homemade gluten-free teriyaki sauce uses coconut aminos instead of soy as its base and juicy fresh pineapple instead of sugar.
Need help getting started off with your Whole30 round on the right foot? Download my totally free Trader Joe’s Whole30 Shopping List and Whole30 Costco Shopping List. I have done all the work for you with checking ingredients and figuring out safe foods. Happy shopping?
Can I Use Liquid Aminos?
No. Liquid Aminos is a totally different product than coconut aminos and will result in a very salty teriyaki sauce.
How to Make This Gluten-Free Teriyaki Sauce Recipe
*Detailed & printable recipe card at the bottom of the post
Combine all ingredients in a blender or food processor and blend until super smooth.
Pour into a medium saucepan and bring to a rolling boil. Boil for 2 minutes stirring the entire time. The sauce will foam quite a bit so remove from heat if it is getting a bit out of control.
Reduce heat to medium-low and cook until the liquid is reduced by half (about 20 minutes).
Transfer to an air-tight container and store in the fridge.
Recipe Notes
- Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
- When freshly blended, the sauce will be a peanut butter color. After it has cooked down it will be dark like traditional teriyaki sauce.
- This gluten-free teriyaki sauce will last for two weeks in the fridge.
- You can freeze the sauce for up to three months.
Variations on Gluten-Free Teriyaki Sauce
- Add a drizzle of sesame oil during cooking for a sesame teriyaki.
- Make it spicy! Yes and please. Dried red pepper or compliant hot sauce of your choosing.
More Recipes Like This
- Cilantro Chimichurri
- Life-Changing Green Goddess Dressing
- Five Ingredient Homemade Pesto
- Homemade Whole30 Mayo (Whole30, Keto, and Paleo)
Making this recipe or others?
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This healthy and Whole30 + Paleo Teriyaki Sauce is an easy alternative to storebought. So easy to make, this sugar-free teriyaki marinade is amazing!
- 2 cups coconut aminos
- 2 cups fresh pineapple
- 5 cloves garlic
- 1 inch piece ginger peeled
Combine all ingredients in a blender or food processor and blend until super smooth.
Pour into a medium saucepan and bring to a rolling boil. Boil for 2 minutes stirring the entire time. The sauce will foam quite a bit so remove from heat if it is getting a bit out of control.
Reduce heat to medium-low and cook until the liquid is reduced by half (about 20 minutes).
Transfer to an air-tight container and store in the fridge.
This gluten-free teriyaki sauce will last for two weeks in the fridge or three months in the freezer.
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I did have a clue that teriyaki sauce had a lot of sugar, but not quite how much! Thankfully I don’t eat it too often, even though I like it. Thanks for this recipe, it will definitely be tried next time I want teriyaki. And what a great idea to use pineapple instead of sugar!!
My friend shared her family’s recipe with me (it was delicious) and the soy sauce and sugar were equal – 2 cups each. It is like making “normal” jam; the sugar is usually more than the fruit. Yeesh!
This is soooo salty! I wonder if I did something wrong. I was actually .25 cup short of liquid amminos and it’s still inedible. Help!
Hi Alisa,
Sorry, you had trouble with the recipe but I think I nailed down the issue. The recipe calls for coconut aminos, not liquid aminos. They are two very different things with vastly different sodium contents. Given that you used liquid aminos I don’t see the recipe as being salvageable at this point. I would recommend starting over with the correct aminos and try again. Good luck!