Ingredients:
3 Cups Of Fresh Or Canned Pineapple Juice
3 Teaspoons Of African Rhino Peri-Peri Hot Sauce
1/2 Teaspoon Of McCormick California Style Garlic Powder
1/2 Teaspoon Of McCormick California Style Onion Powder
2 Tablespoon Of Bertolli Extra Virgin Olive Oil
2 Tablespoons Of C&H Pure Brown Sugar
1/4 Teaspoon Of Morton & Bassett Red Chili Flakes
1/4 Teaspoon Of McCormick Pure Ground Black Pepper
4 Large Minced Garlic Cloves
Information:
Serving Size 15
47 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
To begin this recipe take out a large sealable bowl. Next add into the bowl the pineapple juice, African Rhino Peri-Peri Hot Sauce, garlic powder, onion powder, olive oil, brown sugar, red chili flakes, ground black pepper, and the four minced garlic cloves. For the next step you will need to take out a wooden spoon, and then thoroughly mix together all of the ingredients until they are evenly distributed throughout the pineapple juice, and all of the brown sugar has dissolved. Finally slap a lid on to the bowl, and place it in the refrigerator to chill for roughly one full hour. This chilling process will help blend all of those flavors together, and really bring out the hotness. Once the hour has expire, take out the marinade and stir it a few more times just to make sure all of the sugar has dissolved. Next take out a sealable freezer bag, and then place in it your meat of choice, and then all of the marinade. Zip the bag closed, and then slide it into the refrigerator to start the marinating process. Occasionally flip the back over every couple of hours. With beef or pork I like to marinate it overnight, while chicken, turkey, and fish will be good to go within only a few hours. Feel free to swap out the African Rhino Peri-Peri Hot Sauce with your own favorite hot sauce of choice, though we do encourage you to try the Peri-Peri at least once, as it's excellent.
