Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

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

(2 RATINGS)
135 Pinches 6 Photos
janenov46 avatar
Massena (now in FL), NY
Updated on May 13, 2011

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.

prep time 20 Min
cook time 20 Min
method Refrigerate/Freeze
yield 4 to 5

Ingredients

  • 1 1/2 to 2 pounds 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 tablespoon fresh garlic, mimced
  • 1 1/2 tablespoons thai sweet chili sauce
  • 1/2 cup teriyaki sauce
  • 1/4 cup white wine, plus more for the cook
  • 4 ounces pineapple juice
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • - chunks of veggies to add to the kabobs:
  • - zuchinni
  • - sweet bell pepper red, green, yellow
  • - red onon, skivers of that
  • - mushrooms

How To Make asian marinade for pork and chicken, also a perfect basting sauce for pork, chicken

  • Step 1
    Early in the day put your pork or chicken in a gallon zip lock bag.
  • Step 2
    To that add the onion, garlic, chili sauce teriyaki sauce, white wine, pineapple juice, sesame oil, and rice vinegar.
  • Step 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.
  • Step 4
    Cut your pineapple and chosen veggies into 1 inch chunks.
  • Step 5
    The onion, cut it into 6 wedges separate some of the layers, use 3 layers per each time you thread your veggies
  • Step 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.
  • Step 7
    Grill, turning from time to time until a beautiful golden brown.
  • Step 8
    Serve with rice, or a nice macaroni or potato salad, and fresh fruit.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes