Type what you have

Ingredients

• ✓ teriyaki sauce
• beef tongue
• pineapple ring

Instructions

1. 1 Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
2. 2 Transfer tongue to a cutting board and cut into 1/2-inch slices. Coat both sides with teriyaki sauce.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill pineapple and tongue slices for 6 minutes; flipping halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ teriyaki sauce
• olive oil
• garlic
• black pepper
• yellowfin tuna fillet

Instructions

1. 1 In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.
2. 2 Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
3. 3 Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

By DRIBBS

Ingredients

• ✓ teriyaki sauce
• beef skirt steak
• garlic

Instructions

1. 1 Cut skirt steak into individual strips.
2. 2 Combine teriyaki sauce and garlic in a bowl; transfer to a resealable plastic bag. Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler (or preheat an outdoor grill and lightly oil the grate).
4. 4 Remove steak strips from marinade and shake off excess. Discard remaining marinade.
5. 5 Place meat on a broiler pan (or directly on the grill). Cook to desired doneness, about 5 minutes per side.

By Boysmom

Ingredients

• ✓ teriyaki sauce
• sugar snap pea
• mushroom
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine snap peas, mushrooms, teriyaki sauce, and olive oil in a large bowl; stir until evenly combined. Transfer vegetable mixture to the air fryer basket. Air fry for 12 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ teriyaki sauce
• baby back rib
• black pepper
• balsamic vinegar
• garlic

Instructions

1. 1 Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
2. 2 Cut ribs apart. Combine remaining 1/3 cup teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.

By kimmi

Ingredients

• ✓ teriyaki sauce
• swordfish steak
• margarine
• garlic powder

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Meanwhile, marinate swordfish in teriyaki sauce, 5 minutes per side.
3. 3 Grill swordfish, basting frequently with melted butter, until fish flakes easily with a fork, 5 to 6 minutes per side.
4. 4 Season with garlic powder and serve.

By BKATBSC

Ingredients

• ✓ teriyaki sauce
• brown sugar
• pineapple juice
• pork chop
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
3. 3 Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By palmtree9212

Ingredients

• ✓ teriyaki sauce
• garlic
• ginger root
• chicken liver
• water chestnut
• bacon
• oil

Instructions

1. 1 In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2. 2 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4. 4 Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

By Dot

Ingredients

• ✓ teriyaki sauce
• sesame oil
• paprika
• garlic powder
• olive oil
• garlic
• brussels sprout
• black pepper

Instructions

1. 1 Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
2. 2 Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.

By cduszak

Ingredients

• ✓ teriyaki sauce
• sesame seed
• olive oil
• snow pea
• mushroom

Instructions

1. 1 Cook and stir sesame seeds in a medium skillet over medium heat until lightly browned, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in the skillet over medium-high heat. Stir in snow peas and mushrooms. Cook until tender, 3 to 4 minutes.
3. 3 Transfer snow peas and mushrooms to a medium bowl. Toss with toasted sesame seeds and teriyaki sauce; serve warm.

By BDEGER

Ingredients

• ✓ teriyaki sauce
• chicken breast tender
• snow pea
• onion
• straw mushroom
• water chestnut
• bok choy

Instructions

1. 1 Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
2. 2 Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
3. 3 Add chicken; toss lightly.

By Land O'Lakes

Ingredients

• ✓ teriyaki sauce
• parsnip
• butter
• white sugar

Instructions

1. 1 Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 15 minutes. Drain; cool slightly. Cut parsnips into 2 1/2-inch sticks.
2. 2 Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce; cook and stir until sauce is absorbed, about 5 minutes.

By Lett101

Ingredients

• ✓ teriyaki sauce
• lemon juice
• garlic
• sesame oil
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl
3. 3 Pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard any remaining marinade.
5. 5 Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Enjoy!

By prissycat

Ingredients

• ✓ teriyaki sauce
• garlic salt
• black pepper
• pork chop
• olive oil

Instructions

1. 1 Whisk teriyaki sauce, garlic salt, and pepper together in a bowl.
2. 2 Place pork chops onto a deep plate. Pour 1/2 cup of the teriyaki mixture over chops; flip chops a few times to coat. Cover and marinate in the refrigerator for 30 minutes. Set remaining 1/4 cup marinade aside for cooking.
3. 3 When ready to cook, remove chops from marinade and shake off excess. Discard remaining marinade.
4. 4 Heat oil in a large skillet over medium heat. Place chops into the hot skillet; cover and cook until browned, about 15 minutes. Flip and continue to cook, covered, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Pour in the reserved 1/4 cup teriyaki mixture. Cover and simmer for 5 more minutes.

By CheeseBaby

Ingredients

• ✓ teriyaki sauce
• pork butt
• apple cider vinegar
• pineapple juice
• garlic
• black pepper
• red pepper flakes

Instructions

1. 1 Place pork butt in the bottom of a slow cooker and turn heat to High.
2. 2 Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours.
3. 3 Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.

By Soup Loving Nicole

Ingredients

• ✓ teriyaki sauce
• ✓ teriyaki sauce
• salmon
• cooking spray
• water
• pineapple
• pineapple preserves
• sweet chili sauce

Instructions

1. 1 Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
2. 2 Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
3. 3 Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

By Debi

Ingredients

• ✓ teriyaki sauce
• ahi tuna steak
• blackened seasoning
• sesame seed
• black sesame seed
• grapeseed oil

Instructions

1. 1 Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
2. 2 Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
3. 3 Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
4. 4 Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

By donrule

Ingredients

• ✓ teriyaki sauce
• chicken broth
• brown sugar
• garlic
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk chicken broth, teriyaki sauce, brown sugar, and garlic together in a large bowl.
3. 3 Add chicken and toss until well coated. Transfer mixture to a slow cooker.
4. 4 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve and enjoy!

By Maria Labrador Harper

Ingredients

• ✓ teriyaki sauce
• beef tenderloin
• red wine
• garlic
• blue cheese
• sour cream
• mayonnaise
• worcestershire sauce

Instructions

1. 1 Place beef tenderloin in a shallow dish. Combine teriyaki sauce, wine, and garlic in a small bowl; pour over tenderloin. Let marinate in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Remove tenderloin from marinade and place on a broiler pan. Discard marinade.
4. 4 Cook in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue cooking to desired doneness, 30 to 40 more minutes. An instant-read thermometer inserted into the center of tenderloin should read at least 145 degrees F (63 degrees C) for medium doneness. Let tenderloin rest while you make sauce.
5. 5 Make sauce: Combine blue cheese, sour cream, mayonnaise, and Worcestershire sauce in a saucepan over low heat; stir until smooth.
6. 6 Serve sauce over sliced tenderloin.

By J Miller

Ingredients

• ✓ teriyaki sauce
• sherry
• garlic
• ginger root
• sesame oil
• swordfish steak

Instructions

1. 1 In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
2. 2 Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
3. 3 Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

By Jessie

Ingredients

• ✓ teriyaki sauce
• eggplant
• red bell pepper
• yellow bell pepper
• zucchini
• onion
• vegetable oil

Instructions

1. 1 Brush vegetables with oil to coat.
2. 2 Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
3. 3 Preheat grill for high heat.
4. 4 Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

By Maryellen

Ingredients

• ✓ teriyaki sauce
• pork shoulder roast
• seasoned salt
• cooking oil
• garlic
• orange marmalade
• water

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
3. 3 Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
4. 4 Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.

By ShanaGator

Ingredients

• ✓ teriyaki sauce
• sweetened condensed milk
• vinegar
• red curry paste
• chicken breast
• bamboo skewer

Instructions

1. 1 In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
2. 2 Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
3. 3 Grill or broil chicken for 3 minutes per side, or until cooked through.

By SHANLEI

Ingredients

• ✓ teriyaki sauce
• apple juice
• brown sugar
• balsamic vinegar
• garlic
• black pepper
• salmon

Instructions

1. 1 Whisk together teriyaki sauce, apple juice, brown sugar, vinegar, garlic, and pepper in a small bowl until marinade is well combined.
2. 2 Place salmon fillets in a glass baking dish. Pour marinade over fillets; cover and refrigerate for 4 to 6 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove fillets from marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.
5. 5 Meanwhile, cook fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.
6. 6 Serve fillets with reduced marinade drizzled over the top.

By STELLY

Ingredients

• ✓ teriyaki sauce
• ✓ teriyaki sauce
• teriyaki chicken breast
• pineapple tidbit
• red onion
• green bell pepper
• mozzarella
• pizza crust
• green onion

Instructions

1. 1 In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
4. 4 Bake for 15 to 20 minutes or until cheese is melted.
5. 5 Sprinkle with green onion and drizzle with teriyaki sauce, if desired.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ teriyaki sauce
• linguine pasta
• broccoli
• carrot
• vegetable oil
• beef sirloin steak
• sesame dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
2. 2 Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
3. 3 Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.

By 2Chance

Ingredients

• ✓ teriyaki sauce
• butter
• sweet onion
• asparagus
• garlic

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onions and stir-fry until tender. Stir in asparagus and garlic; stir-fry for 3 to 5 minutes, or until slightly cooked and heated through.
2. 2 Drizzle with teriyaki sauce and serve immediately.

By Sharon S Wilkie

Ingredients

• ✓ teriyaki sauce
• orange soda
• orange juice concentrate
• honey barbecue sauce
• brown sugar
• duckling
• mushroom

Instructions

1. 1 Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
3. 3 Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
4. 4 Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

By MomofFourPickyEaters

Ingredients

• ✓ teriyaki sauce
• chicken thigh
• tomato chili sauce
• butter-flavored cooking spray
• deli ham
• string cheese
• toothpick
• panko bread crumb

Instructions

1. 1 Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
2. 2 Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
5. 5 Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
6. 6 Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Cindy in Pensacola

Ingredients

• ✓ teriyaki sauce
• venison steak
• garlic
• all-purpose flour
• creole seasoning
• vegetable oil

Instructions

1. 1 Place venison in a large bowl. Add teriyaki sauce and garlic; toss to coat. Marinate in the refrigerator 4 hours to overnight.
2. 2 Sift flour and Creole seasoning together into a bowl. Remove venison from marinade and shake off excess. Discard remaining marinade. Dredge venison in flour mixture to coat.
3. 3 Heat oil in a skillet over medium heat. Add venison; cook until browned, about 15 minutes.

By Rose Martin Meirs