Best Lea Perins Teriyaki Pineapple Marinade For Meat Recipes
LEA & PERINS TERIYAKI PINEAPPLE MARINADE FOR MEAT
When marinating steak or kebobs pierce them with a fork in several places and marinate for 12-24 hours for maximum tenderness. Use Inside round, outside round, blade eye of round or sirloin tip. This marinade gives an oriental taste, Quick, easy to make and Oh so good
Provided by Bergy
Categories Low Protein
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Mix all the ingredients, pour over meat, cover& place in fridge for up to 24 hours.
Nutrition Facts : Calories 181.5, Fat 0.3, Sodium 1352.9, Carbohydrate 48, Fiber 0.7, Sugar 26.5, Protein 1.3
PINEAPPLE / SOY MARINADE
Make and share this Pineapple / Soy Marinade recipe from Food.com.
Provided by Steve_G
Categories Pineapple
Time 5m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, great for chicken or fish.
- marinate overnight if possible, but 3-4 hrs will do the trick in a pinch.
BOMBAY STEAK MARINADE
When marinating steak or kebobs pierce them with a fork in several places and marinate for 12-24 hours for maximum tenderness. Use Inside round, outside round, blade eye of round or sirloin tip This marinade has a nice robust flavor
Provided by Bergy
Categories < 15 Mins
Time 5m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Mix all the ingredient and pour over meat.
- Refrigerate for up to 24 hours.
LEA & PERRINS MARINADE
Found on the back of a bottle of Lea & Perrins Worcerstershire Sauce. Great for steaks or any grilled meat. Note: you can replace the olive oil with vegetable oil if you like.
Provided by Epi Curious
Categories Steak
Time 5m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Leaq & Perrins.
Nutrition Facts : Calories 112.5, Fat 10.1, SaturatedFat 1.4, Sodium 482.4, Carbohydrate 6.7, Sugar 3.5
PINEAPPLE CHICKEN MARINADE
This is the best marinade! It is super simple and lots of flavor. We usually let it set overnight. I have also used this for whole chickens, cornish game hens and pork. I have added a little fresh garlic for an added flavor. ENJOY!
Provided by mag05
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium sauce pans heat the juice, brown sugar and soy sauce. Remove from heat just before it boils. Let it cool a 5-10 minutes.
- Place chicken in a bowl or baggie and cover with marinade and refrigerate for at least 30 minutes.
- Remove chicken for marinade and cook. Do not rinse. We have grilled, baked and used our "Set it & forget it.".
Nutrition Facts : Calories 410.2, Fat 3.8, SaturatedFat 1, Cholesterol 131.7, Sodium 1532.4, Carbohydrate 36.2, Fiber 0.3, Sugar 33.1, Protein 55.5
PINEAPPLE MARINADE
Great marinade for chicken or pork! May also use boneless chicken thighs, but need to allow more cooking time.
Provided by Scotty Callies Mom
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, garlic, and soy sauce. Remove from heat just before the mixture comes to a boil.
- 2. Place meat in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes but may marinated overnight.
- 3. Preheat grill for medium heat. Thread meat lengthwise onto wooden skewers.
- 4. Lightly oil the grill grate. Grill chicken or pork 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
- Note: time is 20 minute active work time for cooking and preparing marinade, 30 minute for mininum marinating time.
Nutrition Facts : Calories 338.9, Fat 14.1, SaturatedFat 4, Cholesterol 96.8, Sodium 1011.7, Carbohydrate 18.3, Fiber 0.2, Sugar 16.2, Protein 33.5
MOROCCAN HARISSA
Make and share this Moroccan Harissa recipe from Food.com.
Provided by Tisme
Categories Moroccan
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
- Mix with the coriander (cilantro), cumin and salt until well combined.
- Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.
Nutrition Facts : Calories 90, Fat 1.5, SaturatedFat 0.1, Sodium 601.3, Carbohydrate 18, Fiber 4, Sugar 10.2, Protein 3.8
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