|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||0%|
|Total Sugars 10g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This sweet Pacific Islander-inspired marinade works well on any kind of meat from beef, lamb, poultry, to fish and other seafood, but it works especially well with chicken and pork. It also works well on vegetables and other veggie substitutes. So quick to make with only brown sugar, soy sauce, oil, water, molasses, and seasonings for ingredients, this marinade is sure to become a favorite when you're grilling during the warm summer months.
Great for a family dinner or barbecue, this Hawaiian marinade is also perfect for parties and other gatherings of friends and family.
Top off your meat with an exotic, tangy, and flavorful Pineapple Mango salsa. Bring home the taste of the islands, and serve Caribbean Rice and Black beans as a side dish, or choose your own favorite sides.
1/4 cup brown sugar, packed
1/4 cup soy sauce
1/4 cup oil
1/4 cup water
2 tablespoons molasses
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon dry mustard
Steps to Make It
Gather the ingredients.
Combine all ingredients—brown sugar, soy sauce, oil, water, molasses, minced garlic, grated ginger, and dry mustard—in a blender and mix until smooth.
Pour into a resealable plastic bag and store in the refrigerator. Shake before using.
- Go ahead and make the marinade up the night before and keep in the fridge until ready to marinate your meat, vegetable, or other protein the next day.
- It is best to use a plastic zip bag or plastic container rather than a metal bowl. Some metals are reactive and are affected by the acid in the marinade.
How to Use Hawaiian Marinade
Depending on what you're going to use this marinade for, there are different marinating times as shown below.
- Marinate beef or lamb for 2 to 8 hours
- Pork for 2 to 4 hours
- Chicken and poultry for 2 hours
- Fish and seafood for 1 hour
- Vegetables and vegetable substitutes for 30 minutes.
Place your desired meat or vegetable in the bag with the marinade and put it in the refrigerator for the allotted time. Make sure that the marinade coats all parts of the protein or veggie.
When ready to grill, remove from the marinade and place on the grill. Use a basting brush to put more marinade on while grilling. Any leftover marinade should be discarded.