Chris made a from scratch IPA teriyaki sauce that tastes out of this world. Except for it is very real and he brushed it over grilled shrimp and pineapple skewers. According to him, the best teriyaki sauce is made with pineapple juice.
We never buy teriyaki. Chris makes it whenever we need some and then it sits in the fridge until we use it up. Sometimes he makes a traditional teriyaki with soy, mirin, sake and sugar. Most of the time though, he adds ginger and/or garlic, the occasional heat element and we are good.
Updated post, originally published on June 10, 2017.
So of course when he wanted to make an IPA teriyaki it had to be with pineapple juice. We also never buy pineapple juice. No one in our family really drinks it. Yet we do like to eat the fruit – grilled or thinly sliced, in tacos al Pastor or in salsa form, in slushies, beercicles or sorbet, in fritters and so much more!
We also like it when the flavor and/or aroma of it appears in a craft brew as the direct result of American hops combinations, or sometimes as esters from certain yeasts.
Last week they were selling pineapples for ninety-nine cents each at King Soopers. Perfectly good, perky and ripe pineapples for ninety-nine cents. I bought several since I figured we’d grill one or two and do something else with the rest. Fruit salad maybe or pineapple boats to serve BBQ pork and beans. Anyways, we had fresh pineapples.
I was quite impressed by the IPA teriyaki Chris cooked (yep, not a mixing deal) even though I wasn’t convinced that his choice of IPA was optimal. But as you may have gathered if you’ve been following our craft beering blog, IPAs are not my forte. He used this relatively new brew from New Belgium here in town. Voodoo Ranger IPA has pretty pronounced piney bitterness and some citrus, it is on the strong side but not obnoxiously bitter – ABV 7% and IBU 50. It reminds me of a Pacific Northwest style IPA a little bit.
So I thought that just because the word pine is included in pineapple (did you know that in almost every other world language you say ‘ananas’ and then there is pineapple in English?) it doesn’t mean that this particular piney ale will make the IPA teriyaki taste that great. I was wrong, of course, the aromatic bitterness was most welcome, in fact – needed, in his recipe to reign in all the sweet flavors and add aroma magic. His sauce is outstanding.
To make it he boiled (in water) small pieces of fresh pineapple core and large chunks of the fruit’s flesh. Then blended them and added the rest of the ingredients – finely grated fresh ginger, brown sugar, soy sauce and the Voodoo Ranger IPA. Then cooked it again.
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 we made.
Other uses for IPA teriyaki sauce (with pineapple juice)
- use as marinade for pork or chicken
- use as dipping sauce for boiled/steamed shrimp
- brush on grilled fish
- glaze boring vegetables with it (such as sauteed cabbage)
- 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?:)
- 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
- 3½ tbsp brown sugar
- 6 oz IPA
- ¼ cup soy sauce
- 1 tbsp corn starch + 2 tbsp cold water, mixed to create a corn starch slurry
- 2 lbs of shell 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.