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Ginger-Rum Marinade

This is a wonderful marinade. I loved it. This is good for up to 1 or 2 lbs of meat but I always make more. I like to have extra just incase.

Ready In:
10mins
Serves:
Yields:
Units:

ingredients

  • 12 cup unsweetened pineapple juice
  • 13 cup rum
  • 14 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon minced garlic (, the kind in the jar is fine)
  • 14 teaspoon ground red pepper

directions

  • Mix all ingredients together.
  • Pour over meat and marinade in the refrigerator for 4 to 8 hours.
  • Note* I pour all of the contents into a large ziplock bag and then add the meat.
  • I find this alot easier and it seems to marinade alot better this way.
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RECIPE MADE WITH LOVE BY

@Gingerbear
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@Gingerbear
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"This is a wonderful marinade. I loved it. This is good for up to 1 or 2 lbs of meat but I always make more. I like to have extra just incase."
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  1. Dean W.
    Oh, God where to begin! This recipe despite being posted through out the internet is a disaster! Used a Jamaican rum and marinated for four hours. It's bitter and putrid. Had to turn it into fish bait though we didn't catch anything. Needless to say the fish preferred the worms over the steak.
    Reply
  2. tater
    I used this to marinate shrimp and chicken before grilling. I got rave reviews from my dinner guests as well as requests for the recipe. I used coconut rum and made grilled pineapple to serve on the side. I will make this one again.
    Reply
  3. Abby Girl
    I found this recipe in an old Better Homes and Gardens Grilling cookbook. When ever I have a fresh pineapple, I put all the "its and bits" of the pineapple in my juicer and come up with the fresh juice. Use dark or amber rum for a more pronounced rum taste. I would do this one again!
    Reply
  4. CheekyC
    I used this for the pork and beef kebabs I made for camping. It was wonderful as my friends and I ate them up.
    Reply
  5. wildhorse
    I tried this marinade on chicken breasts. For some reason, the chicken had a very odd texture after grilling. Don't know if the rum disintigrated the chicken or I left it to marinade too long (6 hours). I may try it again on beef, but never again on chicken.
    Reply
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