Recipe by Savvy Hostess
I originally concocted this recipe for a party I hostessed. I used it on chicken thighs and legs, but since then, I've tried it beef and pork, as well. I also think it would be awesome on tuna steaks or shrimp! I've also used Pineapple Coconut Juice and it's EXCELLENT. Enough for 3 lbs meat of choice.
Top Review by **Tinkerbell**
This was a great combination of flavors. We really enjoyed the pineapple juice and that the soy wasn't the dominant flavor, as is so often the case. I wasn't sure about the 5-spice but trusted the recipe & we're really glad I did! I marinated chicken thighs overnight and then just cooked them on the stove. I can't wait for summer weather when we can pull out the BBQ & try this marinade on everything else! Thanks, Savvy Hostess! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
- 3 cups unsweetened pineapple juice
- 2 cups soy sauce
- 1 cup dry sherry
- 1⁄2 cup rice vinegar
- 1⁄2 cup brown sugar
- 1 tablespoon fresh gingerroot, grated
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 3 green onions, diced
- 2 teaspoons garlic salt
- 1⁄2 teaspoon Chinese five spice powder
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon black pepper
- meat or poultry, of your choice
Directions See How It's Made
- In a large bowl, mix all ingredients together. Allow meat to marinate in zip top baggies for 12 to 48 hours.
- Remove meat from bags and pour marinade into sauce pan. Bring to boil over medium high heat and for 10 minutes.
- Baste meat with marinade in between flips on the grill.