1/4 Photos of Calypso Rum, Pineapple, Ginger and Brown Sugar Marinade/Glaze
24 hrs 5 mins
French Tart's Note:
An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!)
My Private Note
Units: US | Metric
- 1Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
- 2Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
- 3Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
- 4(NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).
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Nutritional Facts for Calypso Rum, Pineapple, Ginger and Brown Sugar Marinade/Glaze
Serving Size: 1 (35 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 90.7
- Calories from Fat 41
- Total Fat 4.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 2.6 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 0.0 g
- Sugars 7.6 g
- Protein 0.1 g
The following items or measurements are not included: