IPA pineapple teriyaki is a fragrant, flavor-loaded sauce with versatile end uses. In this dish from Chef Chris Perrine, it is applied as a glaze over shrimp and fresh pineapple skewers. The same sauce can serve as a dip for grilled veggies, can be drizzled over seared fish & rice bowls or used as a marinade for pork, beef or chicken. The specific flavor profile of the IPA is to the discretion of the recipe preparer.
2 tbsp cold water combined with 1 tbsp cornstarch for a thickening slurry
2 lbs uncooked shrimp, tail on, peeled and deveined
½ fresh pineapple, peeled, core removed, flesh cut into 2 inch cubes
Directions
To prepare the IPA pineapple teriyaki start by bringing the pineapple juice to simmer in a small saucepan over medium-high heat.
Add the grated ginger and continue to simmer for 2-3 minutes.
Next stir in the dark brown sugar, soy sauce and the IPA of your choice.
Let simmer for another 5 minutes.
Turn off the heat and stir in the slurry to thicken the teriyaki. Set the saucepan aside to cool off the sauce. Transfer to a suitable storage container with an airtight lid once completely cooled off. (The sauce can be stored safely in the refrigerator for up to 2 weeks.)
Meanwhile, make the skewers (alternate shrimp and pineapple pieces) and heat the grill.
Brush the IPA pineapple teriyaki over the skewers and grill for about 2 minutes on each side. Once the shrimp are cooked through, transfer the skewers to a platter and brush one more time with the sauce.
Chris and Milena Perrine are a husband and wife who enjoy a lifestyle centered around craft beer. From sampling new brews and homebrewing to cooking with craft beer and using it as an ingredient in cocktails, they share their experiences and recipes on their personal blog CraftBeering.com. They live in Fort Collins, Colorado, with their young son. Chris is the Executive Chef of the Fort Collins Marriott and Milena is an entrepreneur.
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