In stainless steel saucepan, heat oil over medium-high heat, until hot. Add onion, red pepper, ginger and jalapeño; sauté 5 to 7 minutes or until onion is translucent. Add cumin and cinnamon and mix well. Stir in teriyaki sauce and lime juice. Reduce heat and simmer until liquid is reduced by 3/4.
Stir in pineapple, cherries and brown sugar until well combined. Simmer 10 minutes or until slightly thickened. Remove from heat and stir in black pepper and cilantro. Place in refrigerator until thoroughly chilled. Serve with grilled pork, chicken or veal.
Secret Ingredient” Category winner, Kikkoman “Take the Moolah and Hula” Teriyaki recipe contest! Submitted by Gary Marquardt University of Michigan, Saline, Michigan.