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Ingredients 0/10
Why You'll Keep Making This
This marinade adds a perfect balance of tangy, sweet, and savory flavors that enhance any grilled meat or vegetables. It’s easy to make and helps keep your food juicy and tender while grilling. Plus, it’s versatile enough to use with chicken, beef, pork, or even tofu.
Cooking Pointers
- Marinate your ingredients for at least 2 hours, or overnight for deeper flavor.
- Pat your meat dry before grilling to get a nice sear.
- Use a brush to baste extra marinade while grilling for added moisture and taste.
- Pat your meat dry before grilling to get a nice sear.
- Use a brush to baste extra marinade while grilling for added moisture and taste.
Step 1
Pour boiling water over the tea leaves in a mug and let it steep for about 3 minutes. Once it’s ready, strain out the leaves and toss them. Stir in the brown sugar until it dissolves, then set the tea aside to cool.
Step 2
Grab a jar and combine the pineapple juice, tamari, canola oil, grated ginger, minced garlic, sherry, and honey. Once your tea mixture has cooled, add it to the jar as well. Seal the jar tightly and give it a good shake until everything comes together and the oil blends nicely with the rest of the marinade.
Simple Serving Suggestions
Serve grilled items with fresh green salads, grilled corn, or roasted potatoes. This marinade pairs well with light side dishes that let the bold flavors shine. A squeeze of fresh lemon or lime over the finished dish can brighten everything up.
Leftover Tips
Store any leftover marinade in an airtight container in the fridge for up to one week. If you want to save some for later use, freeze it in small portions. Always discard marinade that has been used with raw meat to avoid contamination.
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