How to make IPA teriyaki sauce from scratch.
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According to our resident chef, Chris – the best teriyaki sauce is made with pineapple juice.
Accordingly, for this recipe you will need
For the sauce:
- pineapple (fresh fruit cut in chunks) or pineapple juice
- ginger (fresh recommended)
- soy sauce
- brown sugar
- slurry (cornstarch and cold water mixed together, you need it to thicken the sauce)
For the skewers
- peeled and deveined raw shrimp, tails on
- fresh pineapple cubes
Did you know that in almost every other world language you say ‘ananas’ and then there is pineapple in English?
What IPA to Choose?
There are so many IPA options to consider – from tropical aromas focused brews to the hundreds of NEIPA creations out there.
Do not be afraid to reach out for more bitter IPAs. Their aromatic bitterness is most welcome in this recipe to reign in all the sweet flavors from the pineapple and brown sugar and add aroma magic.
We used New Belgium Voodoo Ranger IPA. It has pronounced piney bitterness and some citrus, it is on the strong side but not obnoxiously bitter, ABV 7% and IBU 50. A bit of a Pacific Northwest style IPA profile.
How to Make IPA Teryiaki Sauce
To start, boil small pieces of fresh pineapple along with some ginger, then use an immersion blender to blend them with the boiling water.
You then need to add the rest of the ingredients including the IPA and bring to simmer to reduce and marry the flavors. Finally, add slurry to thicken the sauce a bot, remove from the stove and let it cool down.
It is completely up to you (and will save you a few steps) to use fresh fruit or substitute it with store bought pineapple juice. If you go with juice your IPA teriyaki will have a smoother, silkier appearance due to the absence of the fruit fiber. We actually used store bought pineapple juice to demonstrate this in the video for the recipe.
Uses for IPA Teriyaki Sauce
Besides using the sauce as a glaze to brush over grilled meats, fish and seafood you can also
- use it as a marinade for pork or chicken
- use it as a dipping sauce for boiled/steamed shrimp
- glaze boring vegetables with it (such as roasted or grilled cabbage steaks)
- mix it in ground chicken and make delicious meatballs for your Asian noodles or rice bowls
- pour it in a small fancy tight lid jar and give it to craft beer lovers, then collect generous expressions of their gratitude
Do you really need more reasons to make it?:)
Other Recipes Using Pineapple & IPA
IPA Teryiaki Sauce
- 6 oz can of pineapple juice OR core of one pineapple, rough chopped plus 6 large pineapple chunks +1 cup water
- 1 small piece of fresh ginger, grated
- 3 1/2 tbsp brown sugar
- 6 oz IPA
- 1/4 cup soy sauce
- 1 tbsp corn starch + 2 tbsp cold water, mixed to create a corn starch slurry
- 2 lbs of peeled & deveined tail on 16-20 shrimp
- pineapple chunks, about half a large pineapple
- Place the pineapple pieces, grated ginger and the water in a small pot and boil for 15 minutes.
- Remove from heat and blend with hand held blender or in a full size blender until smooth.
- Return to pot and bring to simmer.
- If using pineapple juice replace above steps with: Bring pineapple juice and grated ginger to simmer.
- Add the brown sugar, the soy sauce and IPA.
- Simmer for 5 minutes and add cornstarch slurry.
- Stir to thicken sauce and remove from heat. Let cool off.
- Heat grill and prepare shrimp and pineapple skewers. Lightly brush or spray skewers with oil so they do not stick to grill's surface.
- While cooking each side apply IPA teriyaki with a brush.
- Cook about 2 min per side.
- Remove skewers from grill and apply another generous brushing of IPA teriyaki.
Nutrition Information:Yield: 4 Serving Size: 4 servings
Amount Per Serving: Calories: 547 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 53mg Sodium: 1129mg Carbohydrates: 125g Net Carbohydrates: 0g Fiber: 5g Sugar: 83g Sugar Alcohols: 0g Protein: 10g