CALYPSO RUM, PINEAPPLE, GINGER AND BROWN SUGAR MARINADE/GLAZE
An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!)
Provided by French Tart
Categories Pineapple
Time P1DT5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together, store in a clean bottle or jam jar and allow to blend for at least 24 hours.
- Marinade your choice of meat or poultry in the marinade/glaze for at least 4 hours - but preferably 24 hours.
- Cook over a barbeque basting well - and reserve a little of the marinade/glaze to dribble over the top of the cooked meat/poultry.
- (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!).
Nutrition Facts : Calories 90.7, Fat 4.6, SaturatedFat 0.6, Sodium 2.6, Carbohydrate 8.9, Fiber 0.1, Sugar 7.6, Protein 0.2
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