Teriyaki Pineapple Juice Marinade


  • 3 Cups Of Fresh Or Canned Pineapple Juice
  • 2 Tablespoon Of Fresh Squeezed Lemon Juice
  • 1/2 Cup Of No Ho's Teriyaki Sauce
  • 3 Tablespoons Of C&H Brown Sugar
  • 3 Large Minced Garlic Cloves
  • 2 Teaspoons Of Tone's Ground Ginger
  • 1 Teaspoon Of Organic Roasted Sesame Seed Oil


  • Serving Size 15
  • 50 Calories Per Serving
  • 3 Grams of Fat

Preparation instruction

To begin this wonderful Japanese style pineapple juice marinade recipe, first take out a large mixing bowl that can be sealed.
Next add into the mixing bowl the pineapple juice, lemon juice, teriyaki sauce, brown sugar, minced garlic cloves, ground ginger, and sesame oil.
Using a wooden spoon mix these ingredients together until you have a smooth and even marinade mixture, and all of the brown sugar has dissolved.
Moving forward, place a lid on the bowl, and slide it into the refrigerator to chill for one full hour.
This chilling process will give your marinade time to flavor blend.
Once the full hour has elapsed, take out the bowl and give the marinade a quick stir or two, just to make sure all of the sugar is still dissolved.
From here you will want to take out a sealable freezer bag, place your meat and marinade into it, then place it into the refrigerator to marinate.
While your meat is soaking up the flavors, flip it on to an alternate side every couple of hours.
Depending on what type of meat you're using, adjust your marinating time accordingly.
I like to marinate steaks and beef overnight, while for pork, chicken, turkey, or fish, I let marinate for two to six hours.