No-Soy Island Teriyaki Sauce & Marinade

The pineapple juice and ginger give it a sweetness that actually clings to chicken without turning gluey, and the coconut aminos mean I don't miss soy one bit. It's become my go-to for stir-fry nights.

The wok’s been getting a workout since this showed up—the coconut aminos make it taste way richer than any soy-based sauce I’ve used. I’ve even drizzled a little straight over rice and it’s honestly perfect.

The pineapple juice and ginger give it a sweetness that actually tastes tropical, not like a generic bottled teriyaki. I used it as a marinade for chicken thighs and the coconut aminos kept things from getting too salty. Dinner was done in fifteen minutes flat.