Gluten-Free Teriyaki Sauce {Whole30 + Paleo Teriyaki Sauce}
This healthy and Gluten-Free Teriyaki Sauce is an easy alternative to storebought. Free of soy and sugar, this healthy teriyaki sauce is seriously delicious and Whole30 compliant! 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. So making my own is the easiest way to control the ingredients and get a perfectly balanced homemade teriyaki sauce.
Just like my Paleo + Whole30 BBQ Sauce, this sauce changes the game.
I love the convenience of teriyaki sauce because it can transform some veggies and protein into stir fry. If you need a fast weeknight one-pan meal, a bit of teriyaki sauce quickly becomes Baked Chicken Teriyaki Dinner.
Does Teriyaki Sauce Contain Gluten?
Most teriyaki sauce available for purchase is full of gluten. Many teriyaki sauce brands use soy sauce and soy sauce contains soy, wheat, water, and salt.
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.
Ingredients in This Whole30 + Paleo Teriyaki Sauce
- Coconut Aminos
- Fresh pineapple
- Fresh garlic
- Fresh ginger
To make this an extra sustainable and affordable sauce, use the pineapple core and save the sliced pineapple for fresh eating.
Can I Use Liquid Aminos?
No. Liquid Aminos is a completely different product than coconut aminos and will result in a very salty homemade 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 out of control.
Reduce heat to medium-low and cook until the liquid is reduced by half (about 20 minutes). Stir occasionally.
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 sugar-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 Sugar-Free Teriyaki Sauce
- Cilantro Chimichurri
- Lemon Tahini Salad Dressing
- Life-Changing Green Goddess Dressing
- Whole30 Pesto {Dairy-Free Basil Sauce)
- Homemade Whole30 Mayo (Whole30, Keto, and Paleo)
Gluten-Free Teriyaki Sauce WEIGHT WATCHERS POINTS
One serving of Whole30 + Paleo Teriyaki Sauce has 1 WW Freestyle SmartPoints.
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
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.
As an Amazon Associate, I earn from qualifying purchases.
I made a half batch of this (since that’s how much a bottle of coconut aminos from TJ’s will make). I also strained it through a medium-fine sieve after blending it, but otherwise followed the recipe. It came out super tasty! I’m neither paleo or GF, but I always appreciate options to avoid adding heaps of refined sugar to our meals. We had chicken teriyaki bowls last night (which plenty of sauce left over after making bowls for 4 people) with this and will definitely be making them again. Thanks for a great recipe!
So glad you enjoyed it, Lindsay! That reminds me, I need to make another batch. 🙂
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!
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!