Asian marinade for pork and chicken, also a perfect basting sauce for pork, chicken
By
Jane Whittaker
@janenov46
1
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.
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.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
4 to 5
Prep:
20 Min
Cook:
20 Min
Method:
Refrigerate/Freeze
Ingredients
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1 1/2 to 2 lbfresh pork, or chicken cut into 1 to 11/2 inch pieces
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1 largefresh pineapple, peeled and cut into 1 inch cubes
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1/2 largeonion, peeled and quartered
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1 Tbspfresh garlic, mimced
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1 1/2 Tbspthai sweet chili sauce
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1/2 cteriyaki sauce
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1/4 cwhite wine, plus more for the cook
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4 ozpineapple juice
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1 Tbspsesame oil
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1 Tbsprice vinegar
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·chunks of veggies to add to the kabobs:
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·zuchinni
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·sweet bell pepper red, green, yellow
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·red onon, skivers of that
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·mushrooms
How to Make Asian marinade for pork and chicken, also a perfect basting sauce for pork, chicken
- Early in the day put your pork or chicken in a gallon zip lock bag.
- To that add the onion, garlic, chili sauce teriyaki sauce, white wine, pineapple juice, sesame oil, and rice vinegar.
- 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.
- Cut your pineapple and chosen veggies into 1 inch chunks.
- The onion, cut it into 6 wedges separate some of the layers, use 3 layers per each time you thread your veggies
- 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.
- Grill, turning from time to time until a beautiful golden brown.
- Serve with rice, or a nice macaroni or potato salad, and fresh fruit.
