Makes about 1 cup
If you’re using this marinade for kabobs, avoid a sticky cleanup by using disposable wooden skewers; to prevent burning, soak skewers in water for 30 minutes before use.
3/4 cup pineapple juice
1/4 cup soy sauce
3 tablespoons peanut or vegetable oil
2 tablespoons minced fresh ginger
1 tablespoon brown sugar
2 to 3 garlic cloves, minced
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon salt or to taste
In wide, shallow bowl, combine all ingredients. Add 3 to 4 pounds chicken to marinade; cover and refrigerate 1 hour or longer, turning occasionally. To grill, drain poultry and use marinade for basting.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes