Ingredients:
1 Cup Of Fresh Pineapple Juice
2 Tablespoons Of Salute Sante Grapeseed Oil
2 Tablespoons Of Pico Pica Mexican Hot Sauce
1/2 Cup Of Firmly Packed C&H Brown Sugar
1 Teaspoon Of Sylvia's Pure Garlic Powder
1 Teaspoon Of Sylvia's Rainforest Onion Powder
1 Cup Of Yuasa White Soy Sauce
1 Pinch Of Organic Dried Thyme
1/2 Teaspoon Of McCormick Black Pepper
Information:
Serving Size 8
67 Calories Per Serving
3 Grams Of Fat
Preparation Instructions:
To begin this seafood pineapple juice marinade recipe, you will first need to take out a large sealable mixing bowl. Next add in the fresh pineapple juice, grapeseed oil, hot sauce, garlic powder, onion powder, brown sugar, white soy sauce, dried thyme, and black pepper. Once all of your ingredients have been added to your bowl, take out a large metal whisk and vigorously whip the contents together. You will know your marinade is done when the sugar granulates are all dissolved. At this point you will want to place a lid on the mixing bowl, and then slide the bowl into the refrigerator to chill for one full hour. Chilling your marinade is required as this will really blend all of the flavors together, as well as sharpen the hot sauce spiciness. Once your hour has expired, take out the bowl and give the marinade a couple of quick stirs, just to make sure it's still well mixed. From that point you will want to take out a large freezer bag, and then place your seafood cuts into it. Once your meat is tucked away in the bag, pour all of your seafood marinade into it, and then tightly seal the bag and place it into the refrigerator to chill for roughly four to eight hours. If your cuts are small, aim for four hours. If however you have large fish steaks, aim for six to eight hours of marinating. While your seafood is soaking, be sure to flip the freezer bag over every couple of hours. That concludes this recipe, do be sure to check out our many other pineapple juice based recipes.
