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

Jane Whittaker


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.

★★★★★ 2 votes
4 to 5
20 Min
20 Min


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:
sweet bell pepper red, green, yellow
red onon, skivers of that


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.

About this Recipe

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