Calypso Rum, Pineapple, Ginger and Brown Sugar Marinade/Glaze

READY IN: 24hrs 5mins
Recipe by French Tart

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!)

Top Review by horseplay

The flavours were really interesting, but I found the sauce was quite thin and didn't soak into the meat, even though I pierced it and let it sit for 24 h. It could also be because I didn't barbecue the meat, I broiled it (pork chops). I'll still save this recipe though, because it tasted so good, and try it again when I have a barbecue, or maybe on chicken instead.

Ingredients Nutrition

Directions

  1. Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
  2. Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
  3. Cook 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!).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a