Prep 10 mins
Cook 0 mins
Adapted from my Kabob marinade, this improves any steak you grill.
- 170.09 g pineapple juice
- 59.14 ml packed brown sugar
- 78.07 ml cider vinegar
- 28.39 ml soy sauce
- 78.07 ml catsup or 78.07 ml barbecue sauce
- 4.92 ml ground ginger
- 7.39 ml honey or 7.39 ml liquid smoke
- Combine all ingredients.
- Add with meat to a large shallow dish or to a large zip-lock bag.
- Refrigerate over night.
- Remove meat and cook.
- If you wish to use marinade as a baste; boil it for 10 minutes in sauce pan or microwave first.
One of the best marinades we have tried. I subbed rice vinegar for the cider vinegar and used the BBQ sauce option. I wasn't sure how honey or liquid smoke were interchangeable so split the difference and used both. I used this on a flank steak. I boiled the marinade while grilling the steak, and thickened it a bit with some cornstarch to make a wonderful sauce for some pasta I was serving.
Now this is Good! What else can I say. I chose not to add the vinegar and add barbecue sauce , honey and garlic to ours. Pictures say more than words. Excellant!
Oh Mama! This stuff was goooooood! Sushiman brought home a dubious-looking piece of meat the other day, and I cut it into "steaks" and had it immersed in this stuff overnight. The next evening I put them on my stove-top grill pan and dubious became delicious! Pineapple juice is not readily available as a drink here so I used the drained juice from a can of pineapples. I also use fresh ginger, lots of it. I freeze my ginger root and then grate it while still frozen on the Microplane and the stuff comes out wonderfully powdery. I used a spicy ketchup and a very generous dose of honey, about twice the amount called for in the recipe. I can't wait to try it out next time with the Liquid Smoke. Marg, this was a major winner, thanks!