Asian marinade for pork and chicken, also a perfect basting sauce for pork, chicken

Jane Whittaker

By
@janenov46

Normally I don't measure when I throw a marinade together, and bet neither do any of you.
This combination of flavors is really nice, and I would recommend using all of them, but of course if you want to change the proportions, feel free.
I also would use a fresh pineapple because you can get some nice big chunks that way, canned tidbits are kind of puny.
This also is a beautiful basting sauce for rotissire.


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Comments:

Serves:

4 to 5

Prep:

20 Min

Cook:

20 Min

Method:

Refrigerate/Freeze

Ingredients

1 1/2 to 2 lb
fresh pork, or chicken cut into 1 to 11/2 inch pieces
1 large
fresh pineapple, peeled and cut into 1 inch cubes
1/2 large
onion, peeled and quartered
1 Tbsp
fresh garlic, mimced
1 1/2 Tbsp
thai sweet chili sauce
1/2 c
teriyaki sauce
1/4 c
white wine, plus more for the cook
4 oz
pineapple juice
1 Tbsp
sesame oil
1 Tbsp
rice vinegar
chunks of veggies to add to the kabobs:
zuchinni
sweet bell pepper red, green, yellow
red onon, skivers of that
mushrooms

Directions Step-By-Step

1
Early in the day put your pork or chicken in a gallon zip lock bag.
2
To that add the onion, garlic, chili sauce teriyaki sauce, white wine, pineapple juice, sesame oil, and rice vinegar.
3
Rotate bag to blend, then put in a shallow container (in case of leaks). Through out the day I give the bag a turn. Longer marinating is better for this.
4
Cut your pineapple and chosen veggies into 1 inch chunks.
5
The onion, cut it into 6 wedges separate some of the layers, use 3 layers per each time you thread your veggies
6
Preheat grill to medium high while you thread your ka bobs. Your order is up to you, but I recommend putting a piece of pineapple next to your meat.
7
Grill, turning from time to time until a beautiful golden brown.
8
Serve with rice, or a nice macaroni or potato salad, and fresh fruit.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian