1 cup soy sauce
1/2 cup crushed pineapple
1/4 cup water
1/4 cup sweet rice wine
1/2 cup brown sugar
2 tsp minced garlic
2 tsp minced ginger
In a food processor, pulse the pineapple with the water until it is a fine chop but not a mush. Combine with the rest of the ingredients in a saucepan and bring to a slow boil for 15 minutes. Let your teriyaki cool before serving to let the flavors blend together. If you like it to be more of a glaze, combine 1 tablespoon of corn starch with a quarter cup of water and add during the cooking process.
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