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

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