Teriyaki marinade

3-4 cloves fresh garlic, minced

1 cup soy sauce

1 cup sugar, brown sugar or honey (see note)

2 oz Jack Daniels (or other whiskey or rum)

Peel ginger using a sharp paring knife. Toss into blender (or mince finely).

Peel garlic and add to blender (or mince).

Combine all ingredients. Marinate meat (good on any kind) overnight in a Ziploc bag. Discard any remaining marinade after use.

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Teriyaki Marinade

• 10 mins
• Prep: 10 mins,
• Cook: 0 mins
• Yield: Makes 2 cups (serves 10)

Want to get that great Teriyaki flavor into your favorite dish? This marinade is sure to add flavor to whatever you're grilling. This marinade works particularly well with pork and poultry. You can make an extra batch, simmer it until thickened and drizzle on top of sliced grilled meats and vegetables. Either way, this is fantastic.

What You'll Need

• 1 cup/240 mL soy sauce
• 1/2 cup/120 mL water
• 3/4 cup/180 mL brown sugar, packed
• 1 tablespoon/15 mL distilled white vinegar
• 1 tablespoons/15 mL vegetable oil
• 3 medium green onions, finely sliced (both white and green parts)
• 4 cloves garlic, minced

How to Make It

1. Combine all ingredients in a medium bowl. Stir gently until sugar is completely dissolved. Use immediately or store in refrigerator, covered for 6-7 days after preparation.

2. Marinate beef, pork and lamb for 4-24 hours. Chicken and other poultry for 2-12 hours. Fish, seafood and vegetable and meat substitutes for 1 hour.

3. If using as a sauce. Bring ingredients to a medium simmer. Stir occasionally and watch for burning.

Reduce heat as needed. Let mixture simmer for 5-6 minutes. If still runny then thick with cornstarch. Dissolve 2 teaspoons/10 mL cornstarch in 2 tablespoons/30 mL water. Turn heat up to medium high and add mixture, stir in for 30 seconds to activate the cornstarch. Remove from heat, let mixture thoroughly cool, and use.

Teriyaki Marinade

Recipe by Stoblogger

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Teriyaki Marinade

SERVES:

UNITS:

Ingredients Nutrition

• 1 cup soy sauce
• 1 teaspoon minced garlic clove
• 1 ⁄₂ cup brown sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon gingerroot, grated
• 6 ounces pineapple juice
• 6 ounces orange juice

Directions

1. In medium pan over low to medium heat simmer soy sauce, garlic, brown sugar, vinegar, and ginger root.
2. After 15 minutes, add pineapple juice and orange juice.
3. Up to 2 hours before cooking time pour the marinade into a shallow baking pan or a ziplock bag that you've placed in a bowl to avoid spillage, add strips of beef, chicken pieces, steaks, OR pork chops, etc.
4. Place in refrigerator to marinate.
5. It is recommended that you use the marinade only once, for one kind of meat, then discard. If you are making two kinds of meat, such as chicken and beef, divide the marinade and allow the different meats to work in different containers.
6. Meat can be cooked in a variety of ways. Steak or beef strips are good placed over hot coals on a grill. Cook steaks to your preference. Beef strips will cook quickly, turn often, watch closely. Chicken is best baked or broiled until juices run clear. Pork can be cooked on the grill or in the oven until no longer pink.

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Nutrition Info

Serving Size: 1 (75 g)

Servings Per Recipe: 10

Amt. Per Serving % Daily Value Calories 76.9 Calories from Fat 0 1% Total Fat 0.1 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 1612.4 mg 67% Total Carbohydrate 16.6 g 5% Dietary Fiber 0.3 g 1% Sugars 14.4 g 57% Protein 3.2 g 6%

Teriyaki Marinade

Recipe by Aroostook

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Ingredients Nutrition

• 1 ⁄₂ cup canola oil
• 1 ⁄₂ cup soy sauce
• 1 ⁄₂ cup tomato juice
• 1 ⁄₂ cup brown sugar
• 3 cloves garlic, crushed
• 1 ⁄₄ teaspoon black pepper
• 1 1 ⁄₂ lbs meat (of choice)

Directions

1. This is really good using a thick London Broil thinly sliced across the grain.
2. Mix ingredients well.
3. Place meat and sauce in gallon ziplock bag.
4. Refrigerate and marinade for several hours or overnight.
5. Grill meat.
6. Boil remaining sauce and pour over the cooked meat or use it as a dipping sauce.

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Nutrition Info

Serving Size: 1 (41 g)

Servings Per Recipe: 12

Amt. Per Serving % Daily Value Calories 125 Calories from Fat 81 66% Total Fat 9.1 g 14% Saturated Fat 0.7 g 3% Cholesterol 0 mg 0% Sodium 701.3 mg 29% Total Carbohydrate 10.3 g 3% Dietary Fiber 0.2 g 0% Sugars 9.4 g 37% Protein 1.4 g 2%

Teriyaki marinade

3-4 cloves fresh garlic, minced

1 cup soy sauce

1 cup sugar, brown sugar or honey (see note)

2 oz Jack Daniels (or other whiskey or rum)

Peel ginger using a sharp paring knife. Toss into blender (or mince finely).

Peel garlic and add to blender (or mince).

Combine all ingredients. Marinate meat (good on any kind) overnight in a Ziploc bag. Discard any remaining marinade after use.

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Best Ever Pineapple Teriyaki Marinade for Tuna or Salmon

This pineapple teriyaki marinade is my absolute favorite way to prepare tuna steaks, but you can also use it on salmon or chicken, or even as a salad dressing!

I’m very excited about today’s recipe for you because it’s another tried and true favorite invented by my dad.

If you happened to be a fan of my recently-posted sweet and spicy crispy baked chicken thighs, inspired by my dad’s beer can chicken, you know this one is worth a shot as well!

You’d never know looking at these delicious recipes that he used to make us Hamburger Helper strogonoff probably three times a week. (Guilty secret: I still love that stuff!) His cooking abilities have certainly come a long way in the last 25 years or so!

I’ll be honest. I didn’t know what to call this one.

My dad calls it P-Marinade. “P” stands for pineapple. But there was no way on Earth I was going to call it Pee Marinade on my blog for the world to see for all eternity. I feel awkward every. single. time. that I say it out loud, even to him.

So okay, easy answer, spell it out and call it pineapple marinade. But the pineapple is only a small part of the big flavor that comes with this stuff.

Alongside the pineapple is soy sauce, Worcestershire sauce, Zesty Italian dressing, and brown sugar. Pineapple Soy Sauce Marinade?

I decided to make it first and name it later.

After I mixed it all together and tasted it, it struck me that it tasted like teriyaki sauce.

I read that technically a teriyaki is supposed to have ginger in it in addition to soy sauce and sugar. But hey, it’s also supposed to have sake in it as well, and I’m pretty sure most commercial “teriyaki” sauces don’t contain sake.

So, that’s settled. I’m calling it a Pineapple Teriyaki Marinade. I know it has some nontraditional ingredients like Worcestershire sauce, but it tastes like a teriyaki to me.

Sorry, Daddy. “P-Marinade” is out.

Whatever you decide to call it, just know this is the best dang marinade for tuna steaks I’ve ever had. Also delicious with salmon.

In fact, I’m also going to use it as a salad dressing on some mixed greens and raw sliced bell pepper tonight along with my marinated grilled tuna steak.

And now that I’ve decided to call it pineapple teriyaki marinade, I’m going to give it a shot on chicken too, because who doesn’t love teriyaki chicken? Just think how good that would be with some pineapple chunks, snow peas and cashews! I think there may be another post coming for that!

Okay, now for a couple tips.

This recipe calls for 6 oz. pineapple juice, which if you get the little tiny cans, is one whole can.

I probably spent 15 minutes in the juice aisle, staring at the shelves, willing these little tiny cans of pineapple juice to appear, and they didn’t. All I saw were giant bottles of pineapple juice, or a mega-can like you might use to make a big bowl of punch. I didn’t want a giant container because I’d never finish the darn thing before it went bad!

With the 6-oz. cans, I know I can use them at my leisure to make cocktails and whatnot. And more pineapple teriyaki marinade. Yummm!

I just KNEW those little cans had to be there!

Maybe you know this already if you have children, but the little individual-sized 6-oz cans of pineapple juice are NOT in the juice aisle. They are in whatever aisle it is that has the Capri Suns and juice boxes for kids’ lunch boxes.

Why they don’t put the kids’ juice boxes in the juice aisle, I don’t know. Maybe because many of them are only nominally “juice” and are mostly sugar water? That’s my theory.

Your grocery store store may be more logical than mine, but if you’re having trouble finding them, that may be why.

If you cannot find little tiny cans of pineapple juice and you don’t want to buy a giant container of it, you can use the juice from a can or two of pineapple rings or chunks instead, especially if you want to use the pieces of pineapple in your recipe too! Just make sure you have enough juice.

As for marinating your fish or meat, the longer the better! At least 2 hours, preferably overnight, and my dad even marinates tuna steaks for 48 hours sometimes!

Let me know if you try it (and you definitely should), and if you have a better name for this than “pineapple teriyaki marinade”, let me know what it is!

Pineapple Teriyaki Marinade

This pineapple teriyaki marinade is my absolute favorite way to prepare tuna steaks, but you can also use it on salmon or chicken, or even as a salad dressing!

Recipe from my dad.

Ingredients

• 6 oz pineapple juice
• 10 oz Zesty Italian dressing
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/2 cup light brown sugar packed

Instructions

Combine all ingredients.

Recipe Notes

Use as a marinade for tuna steaks, salmon, or chicken, or as a salad dressing. Marinate at least 2 hours or overnight if possible!

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4 Comments

Julia @ HappyFoods Tube

I like this pineapple teriyaki marinade. I have to admit I don’t make marinade often but looks like I am missing out! Thanks for the inspiration!

Caroline Lindsey

Thanks, Julia! I usually don’t plan ahead far enough for an overnight marinade but it is worth it on a nice tuna steak with this one!

I am going to try this sauce, it sound delicious. I was thinking of using a fresh pineapple in the centrifuge to make the juice. Make a cocktail with the remaining, what a treat!

Caroline Lindsey

That sounds great! I’d love any cocktail suggestions for pineapple juice – I have all these leftover little cans of it!

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Hi, I'm Caroline, and I love food. Fancy food, comfort food, finger food, ethnic food, you name it.

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Teriyaki Sauce

Ingredients

• 1/2 cup soy sauce
• 1/4 cup water
• 2 tablespoons sweet rice wine
• 1 tablespoon, plus 2 teaspoons brown sugar
• 1/4 cup sugar
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced ginger

• 1/2 tablespoon cornstarch
• 1 tablespoon water

Directions

Combine ingredients in a saucepan on medium heat until the sugar is dissolved.

To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

Recipe Courtesy of Majerle's Sports Grill, Phoenix, AZ

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The BEST Teriyaki Marinade Recipe

Everyone needs a fabulous Teriyaki Marinade recipe in their cooking life. I don’t like to always use the words “The BEST’ when it comes to a recipe, because that gets boring when you see it over and over and over from every food blogger out there, but there are about ten times on this website that I have. When I do, let me assure you, the recipe is always the best that I have ever tasted! With that said, this actually is THE BEST Teriyaki Marinade Recipe!

This all came about thanks to my need for a Copy Cat Red Robin’s Teriyaki Chicken Burger. I actually hadn’t tried the burger, I was just craving a chicken teriyaki burger and remembered seeing it on the menu one time.

Then I realized that I don’t actually have a tried and true teriyaki marinade recipe. Bear with me, my children are just venturing into the land of normal eating, so teriyaki marinade isn’t really something I worried about before.

Thanks to the burger however, I now have an excellent teriyaki marinade that I will use time and time again!

Those are my chicken burgers marinading for the burgers, which by the way ARE AMAZING! I pounded them flat, marinated them and wowza. You could have eaten these plain without turning them into a burger.

Holy Dinah you guys, these babies were the best burgers I ate all summer. Even my son ate them ( the renowned chicken hater) and couldn’t stop telling me how awesome they were.

Tuck this teriyaki mariande into your back pocket or better yet, pin it for later using the image below. This will be my go-to recipe for teriyaki marinade from now on!

Pin this recipe to your Sauces & Marinades Board!

The BEST Teriyaki Marinade

• Author: Karlynn Johnston
• Prep Time: 1
• Total Time: 1
• Yield: 8-10
• Category: marinades and sauces

Description

This is seriously the BEST Teriyaki Marinade you will ever try! It makes amazing chicken every time!

Ingredients

• 1 cup water
• 1 cup of soy sauce
• 1 cup brown sugar
• 1 tbsp chopped fresh garlic
• 1 tbsp Worcestershire sauce
• 1/2 tsp onion powder
• 1/2 tsp powdered ginger

Instructions

Combine all ingredients together in a large sauce pan. Bring to a boil, and let boil for 3-4 minutes. Remove and cool. Marinate meat of choice in it for a few hours, then cook as you choose.

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About Karlynn Johnston

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

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Hi guys! I’m Karlynn Johnston.

Welcome to The Kitchen Magpie! While I'd love to be a professional bourbon blogger (is that a thing?), my website is actually chock full of family-friendly recipes, my travel adventures and yes, cocktails galore. Make sure to check out my fancy new cookbook and stay a while! Let's cook together! Read More…

Teriyaki Marinade Recipe

Teriyaki Marinade Recipe

Ingredients

• 1/2 cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons dry cooking sherry
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

Directions

Nutritional Facts

8 ounce-weight: 42 calories, 0 fat (0 saturated fat), 0 cholesterol, 1227mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 3g protein.

• 1/2 cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons dry cooking sherry
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

1. Combine all ingredients; mix well. Pour over beef; cover and refrigerate for 2 to 24 hours. Yield: 1/2 cup.

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Reviews for Teriyaki Marinade

Average Rating

"I made this recipe, thickened it by cooking with cornstarch, and used it as teriyaki sauce in another recipe. It was very tasty. I'll use the leftovers next time I do stirfry."

"this is a very basic teriyaki Marinade."

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Traditional Teriyaki Marinade

• 10 mins
• Prep: 10 mins,
• Cook: 0 mins
• Yield: Makes about 1 1/4 cups

You should be able to find most of the ingredients for this Japanese teriyaki marinade at your local grocery store or Asian market. It works on all types of meat and can be boiled down to create a delicious teriyaki sauce.

What You'll Need

• 1/2 cup mirin (heavily sweetened Saki)
• 1/3 cup soy sauce
• 3 tablespoons sugar
• 1 tablespoon sake
• 1 tablespoon ginger (fresh and grated)

How to Make It

1. Mix all ingredients together until evenly blended. Use immediately or store in an airtight container in the refrigerator for up to 10 days after preparation.

2. If you want to use this as a sauce rather than a marinade, simply add all ingredients to a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes, stirring often. Once sauce has reduced a bit, remove from heat and let cool for 5 to 7 minutes before using.