Ingredients:
1 Cup Of Canned Dole Pineapple Juice
2 Tablespoons Of Melinda's Garlic Habanero Pepper Sauce
2/3 Cup Of Huy Fong Garlic Chili Sauce
1 Teaspoon Of Frontier Organic Garlic Powder
1 Teaspoon Of Tone's Onion Powder
1/4 Cup Of Heinz Worcestershire Sauce
1/2 Cup Of Diced Vidalia Onion
1/2 Cup Of Diced Canned Dole Pineapple
1/2 Teaspoon Of Fresh Ground Peppercorn
5 Tablespoons Of Toasted Sesame Oil
Information:
Serving Size 15
63 Calories Per Serving
5 Grams Of Fat
Preparation Instructions:
Due to popular demand, I finally created a Dole pineapple juice style marinade, and man was it delicious. For starters you will first need to take out a medium size mixing bowl. Next add in your Dole canned pineapple juice, Melinda's Garlic Habanero Pepper Sauce, Huy Fong Garlic Chili Sauce, garlic powder, onion powder, Heinz Worcestershire Sauce, diced Vidalia onion, diced canned Dole pineapple, fresh ground peppercorn, and toasted sesame oil. Using a metal whisk vigorously stir the ingredients together until you have an even and consistent distribution of ingredients. Once your marinade is finished, toss a lid on your mixing bowl, and slide it into the refrigerator to chill for one full hour. This hour long chilling process will help unlock all of those mouthwatering flavors, as well as blend the marinade together much more than stirring could do. Once your hour has expired, take out the marinade and give it a quick few stirs, just to make sure your blend is still even. Moving along you will now want to take out a large sealable freezer bag, and then place your meat of choice firmly within it. Next pour in all of your marinade and then tightly seal it shut. Place the bag in the refrigerator to marinate, making sure to flip the bag every couple of hours. For poultry and seafood marinate for four to six hours, and for tough beef steaks marinate overnight for eight to twelve hours. Thanks for stopping by, do be sure to check out all of our other fine recipes.
