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Remember to make your Pineapple-Wasabi Teriyaki Sauce one day in advance. Store refrigerated in a glass jar overnight. The resting time allows the flavors to develop and shine!
3/4 Cup Pineapple Marmalade (1 entire 270 gram jar)
3/4 Cup Soy Sauce
3-4 Garlic cloves (2 teaspoons) grated or minced
1 1/2 Tablespoons Dark Brown Sugar- packed
1/2 teaspoon Ground Ginger
1/2 teaspoon Sesame Oil
1/2 to 2 teaspoons Wasabi Paste- or more to taste
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