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 votes
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
How to Make Asian marinade for pork and chicken, also a perfect basting sauce for pork, chicken
- 1Early in the day put your pork or chicken in a gallon zip lock bag.
- 2To that add the onion, garlic, chili sauce teriyaki sauce, white wine, pineapple juice, sesame oil, and rice vinegar.
- 3Rotate 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.
- 4Cut your pineapple and chosen veggies into 1 inch chunks.
- 5The onion, cut it into 6 wedges separate some of the layers, use 3 layers per each time you thread your veggies
- 6Preheat 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.
- 7Grill, turning from time to time until a beautiful golden brown.
- 8Serve with rice, or a nice macaroni or potato salad, and fresh fruit.
