Pineapple Teriyaki Sauce | Paleo, Whole30

I have SO many recipes written on a list in my "Notes" app, called "Ideas to Paleo-fy".  I swear the list is never-ending.  

This sauce has been one of those on the list that I knew just how I would make, & just how great it would taste... but for some reason I kept putting it off.

Now that it's here, and it's real, all I can think is:  "Why did I wait this long!?"  

This sauce is SO easy to make.  I literally pulse the ingredients in a blender then heat it up.  It doesn't get much simpler than that.

And the flavor.... is out of this world!  It's sweet with a light heat, and is PERFECT on my Crispy Oven Fried Chicken.  It would also taste amazing over shrimp, in an Asian stir-fry, or on some blackened salmon!

Let me know if you give this a try.  I think you will love it!  Did I mention that it's sweetener-free, Paleo, and Whole30 compliant? 

Ingredients:

• 1 cup pineapple, chopped*
• 1/3 cup coconut aminos
• 1/2 tsp dried ginger*
• 1/2 tsp minced garlic
• 1 to 3 tsp arrowroot starch/flour 
• dash of red pepper flakes

Tools:

• blender or food processor
• small saucepan

Directions:

1. Pulse all of the ingredients in a blender or food processor until smooth (I left mine with a few pieces of pineapple).  Start with 1 tsp of arrowroot, adding more and pulsing again until you reach the level of thickness you like*.
2. Pour the sauce into a small saucepan, and simmer until warm.
3. Serve over shrimp, crispy chicken, or in a stir fry!

*Notes:

• Use fresh or frozen pineapple (just thaw it first).  You could also substitute 8 oz of canned crushed pineapple.
• Try substituting 1 tsp of fresh grated ginger for the dried ginger for extra flavor.
• I used 3 tsp of arrowroot starch, which gave me a thick almost glaze-like consistency.  Start with less and add more as you go to see what you prefer!