Copycat Lawry’s Teriyaki with Pineapple Juice Marinade

If you have ever stood in the grocery aisle reaching for that familiar bottle, this copycat Lawry’s Teriyaki with Pineapple Juice Marinade is about to save you a trip. It nails the same sweet, savory, and tropical flavor of the original — that unmistakable blend of pineapple juice, soy sauce, ginger, and garlic — using ingredients you almost certainly already have in your pantry. Better still, it whisks together in about 10 minutes and skips the caramel color, thickeners, and preservatives on the store-bought label.

Teriyaki is one of the most-loved marinade flavors out there, and this pineapple-forward version is the one people hunt for by name. Whether you are firing up the grill, searing chicken on the griddle, or tossing shrimp into a quick stir-fry, this homemade dupe delivers that juicy, glossy, restaurant-style finish every single time. It has quickly become a staple in my kitchen right alongside my copycat Lawry’s Hickory Brown Sugar Marinade — two bottles I no longer buy because the homemade versions taste fresher.

Why You’ll Love This Recipe

• Ready in about 10 minutes. Whisk, stir, and it is done — no special equipment required.
• Tastes like the real thing. Built to match the actual bottle’s ingredient order, so the pineapple, soy, sherry, and ginger all land where they should.
• Cleaner ingredients. No high-fructose corn syrup, no caramel color, no artificial preservatives.
• Incredibly versatile. Works on chicken, beef, pork, shrimp, tofu, and vegetables.
• Budget-friendly. One batch costs a fraction of the bottled version and makes about 1½ cups.
• Easy to customize. Make it thicker, spicier, or gluten-free with simple swaps.

What Is Lawry’s Teriyaki With Pineapple Juice Marinade?

Lawry’s Teriyaki with Pineapple Juice Marinade is a wet, pourable marinade known for its sweet-and-savory, Asian-inspired flavor. The bottle leans on pineapple juice and soy sauce as its backbone, rounded out with sugar, salt, a splash of sherry wine, red wine vinegar, ginger, and garlic. It is marketed as a 15-minute marinade that tenderizes and flavors chicken, beef, pork, and seafood in a hurry.

The magic of this copycat is that those same flavors are easy to recreate from scratch. Brown sugar stands in for both the granulated sugar and the caramel color, giving you that deep amber tone naturally. A little cornstarch slurry mimics the modified food starch if you want a glossier, clingier marinade — though you can absolutely leave it thin, just like the original.

Ingredients You’ll Need

Here is everything that goes into this copycat marinade, plus why each one matters:

See the recipe card below for exact measurements.

• Pineapple juice — the star. It brings tropical sweetness and natural enzymes that help tenderize meat. Fresh or canned both work.
• Soy sauce — the savory, umami-rich base. Use low-sodium if you are watching salt.
• Brown sugar — sweetness plus that signature caramel color, no artificial coloring needed.
• Red wine vinegar — matches the tangy bite in the real bottle. Rice vinegar makes a mellower swap.
• Dry sherry — a small pour delivers the same subtle depth Lawry’s gets from sherry wine.
• Fresh ginger — grated, for warm, zippy flavor. Ground ginger works in a pinch (use about ¼ of the amount).
• Garlic — minced fresh cloves for savory backbone.
• Cornstarch (optional) — for a thicker, glossier marinade that clings to whatever you are cooking.

How to Make Copycat Lawry’s Teriyaki With Pineapple Juice Marinade

Step 1: Whisk the base. In a bowl or large measuring cup, whisk together the pineapple juice, soy sauce, brown sugar, red wine vinegar, and dry sherry until the sugar fully dissolves.

Step 2: Add the aromatics. Stir in the grated ginger and minced garlic. At this point you have a thin, pourable marinade just like the bottle — you can stop here and use it right away.

Step 3: Thicken it (optional). For a glossier marinade that clings, whisk the cornstarch into a little water to make a slurry. Bring the marinade to a gentle simmer in a small saucepan, stir in the slurry, and cook 1 to 2 minutes until lightly thickened. Cool completely before using.

Step 4: Marinate. Pour over your protein or vegetables. Marinate chicken and seafood 15 to 30 minutes, and beef or pork up to 4 hours. Always reserve a little fresh marinade for basting.

Step 5: Cook and baste. Grill, bake, air fry, or stir-fry, basting with the reserved fresh marinade. Discard any marinade that touched raw meat.

Tips for the Best Teriyaki Marinade

• Don’t over-marinate seafood. Pineapple’s natural enzymes tenderize fast — shrimp and fish only need 15 to 30 minutes, or they can turn mushy.
• Reserve before you pour. Always set aside a splash of fresh marinade for basting and serving before it touches raw meat.
• Score thicker cuts. Lightly scoring chicken thighs or pork helps the marinade soak in deeper.
• Bring it to a boil for a sauce. Want to serve it as a glaze? Simmer any unused reserved marinade for a few minutes until it reduces and thickens.

Variations

• Spicy teriyaki: add a teaspoon of sriracha, chili garlic sauce, or a pinch of red pepper flakes.
• Honey teriyaki: swap half the brown sugar for honey for a rounder, floral sweetness.
• Sesame ginger: stir in a teaspoon of toasted sesame oil and a sprinkle of sesame seeds.
• Gluten-free: use tamari or coconut aminos in place of soy sauce.
• Thicker glaze: double the cornstarch slurry and simmer until syrupy.

What to Serve It With

This marinade is a workhorse, and it shines on the griddle and grill. Brush it over chicken thighs and serve them sliced over the only Blackstone fried rice recipe you’ll ever need for an easy takeout-style dinner. Use it on steak tips for a tropical twist on my air fryer steak bites and potatoes, or pour it over shrimp and vegetables for a fast weeknight stir-fry. It even makes a fun teriyaki spin on Blackstone chicken fajitas when you want to switch up the flavor profile.

If you love keeping homemade versions of store-bought flavor on hand, you will also want to try my copycat Jack Daniel’s pork rub and copycat Stubb’s Dr Pepper barbecue sauce — both come together fast and taste better than the bottle.

How to Store

Store the marinade (before it touches raw meat) in an airtight jar or bottle in the refrigerator for up to 1 week. Shake well before each use, since the ginger and garlic will settle. If you thickened it with cornstarch, use it within 4 to 5 days for the best texture. This marinade does not can well, so keep it refrigerated rather than shelf-stored.

Make ahead: whisk up a double batch at the start of the week so you have grab-and-go flavor ready for busy weeknights. It is also freezer-friendly — freeze in a zip-top bag for up to 3 months and thaw in the fridge overnight.

Frequently Asked Questions

Can I use this as a stir-fry sauce instead of a marinade? Yes. Make the thickened version with the cornstarch slurry and add it to your skillet or griddle during the last few minutes of cooking. It will coat everything in a glossy teriyaki glaze.

Does pineapple juice really tenderize meat? It does. Pineapple contains bromelain, an enzyme that breaks down protein. That is why it works so well as a marinade — just don’t leave delicate proteins like shrimp or fish in it for hours, or they can turn soft.

Can I make it without alcohol? Absolutely. The dry sherry adds depth, but you can leave it out or replace it with a splash of extra pineapple juice or a teaspoon of rice vinegar.

How long should I marinate chicken? For boneless chicken, 15 to 30 minutes is plenty for flavor. You can go up to a couple of hours, but you do not need to since pineapple works quickly.

Is homemade teriyaki marinade healthier than the bottle? It skips the high-fructose corn syrup, caramel color, and preservatives found in many store-bought versions, and you control the sodium and sugar. Flavor-wise, most people find the fresh version tastes brighter.

Can I double or triple the recipe? Yes, it scales perfectly. One batch makes about 1½ cups, enough for roughly 2 pounds of protein.

More Copycat Lawry’s Recipes

• Copycat Lawry’s Honey Bourbon Marinade — sweet, smoky, and boozy with real honey, bourbon, and a whisper of chipotle.
• Copycat Lawry’s Hawaiian With Tropical Fruit Juices Marinade — bright island flavor from pineapple, citrus, soy, and ginger.
• Copycat Lawry’s Hickory Brown Sugar Marinade — smoky-sweet with brown sugar, molasses, and hickory, perfect for ribs and chicken.
• Copycat Lawry’s Lemon Pepper Marinade — zesty and herby, with the dill seed and rosemary that make it taste like the bottle.
• Copycat Lawry’s Seasoned Salt — the 5-minute classic blend that started it all.
• Lawry’s French Fry Seasoning — restaurant-style savory fries in seconds.