paleo teriyaki sauce!

paleo teriyaki sauce

With warmer weather on its way our PALEO TERIYAKI SAUCE we are looking forward to more grill time outside and enjoying family, food and laughter while that happens! The aroma’s that waft through our backyard and into the neighbors yards are unmistakable and conjure up so many memories! In fact, just last night while we were grilling up some chicken and pineapple with this new teriyaki sauce, we overheard the neighbors say “I smell pineapple!” ~~ haha, yes…they did indeed! We probably should have shared with them and probably will another time!

In our pre-paleo days, I used to make this amazing teriyaki sauce, so good! Haven’t made it in years of course as the recipe had TONS of brown sugar and was super sweet. So this year I was determined to make something close to that recipe so we could enjoy grilling up some teriyaki chicken, pineapple and sweet onions!

Pictured below is our GRILLED PINEAPPLE recipe, that would also be quite tasty slathered with this teriyaki sauce! One we know you’ll enjoy as well.

grilled pineapple

This PALEO TERIYAKI SAUCE recipe is that creation and we really think it’s even better than the original. You can taste all the ingredients used instead of just all the sweetness. Fresh ginger, garlic, sesame with a hint of pineapple and sweetness. You don’t have to thicken as it can simply be a thin sauce. We like to have it a little thick so that we can brush it on whatever we’re grilling and have it not run completely off! As a warning, you will want to lick this right off the spooN, which you totally should! Please just blow on it or let it cool a bit beforehand. You don’t want to burn your mouth right before enjoying a dinner of grilled teriyaki chicken!

tasty side dishes that pair well with this TERIYAKI SAUCE:

paleo teriyaki sauce!

Recipe by MichelleCourse: condimentCuisine: Asian AmericanDifficulty: Easy


Prep time



a TERIYAKI SAUCE packed with flavors!


  • 2½ cups pineapple juice

  • 1 cup coconut aminos

  • 6 tablespoons honey

  • ¼ cup coconut sugar

  • 1″ fresh ginger, peeled and finely grated

  • 2-3 cloves fresh garlic, peeled and finely grated

  • 1 tablespoon sesame oil

  • 2 teaspoons toasted sesame seeds

  • ½ teaspoon fine sea salt

  • ½ teaspoon Chinese mustard powder

  • ⅛ teaspoon white pepper

  • 2-3 tablespoons arrowroot flour

  • ¼ c water


  • Combine first 11 ingredients in a medium sized saucepan, whisk well and bring to a very mellow boil, reduce heat and let the flavors simmer together for about 10-12 minutes.
  • In a small bowl, combine arrowroot and water to create a slurry and while whisking the sauce, pour slurry into the saucepan. Sauce should thicken up. If you like your sauce thinner, you can skip this step altogether or simply use less arrowroot.
  • Let it cool slightly before pouring into a glass container (less risk of really hot droplets hitting your hands and creating small burns) and then cover and store in the refrigerator. Before marinating any protein(s) – let cool completely.


  1. Chinese mustard powder, is that the same as Oriental Hot Mustard powder? The word “hot” is what has me questioning.

    • Hi Kelly – there are many different varieties of Chinese Mustard powder, so feel free to use what you might have on hand or have access to. Enjoy! ~Michelle

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