Recipe by Rhonda
"This is a great marinade for pork or chicken. It can also be made into a glaze by thickening it on the stove. You should be able to find garlic chile paste and Chinese cooking wine at your local Asian market."
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packed brown sugar
chili paste with garlic
Chinese cooking wine
1 (8 ounce) can
pineapple chunks, juice reserved
chopped fresh cilantro
GREAT recipe that I could slightly bend to my needs and adjust in small ways to not only use what I had on hand but to make a little healthier and a tiny bit less spicy for little mouths. I made this marinade this morning (but I did cook it before hand AND added cornstarch for a little thicker marinade--I just cooled it before I used it) and my house smells amazing and I haven't even tasted it yet. I can already tell it's going to be a winner.
I marinated 2 pork tenderloins over night in this, My husband grilled them on our rotisserie attached to the outdoor grill (also glazing the pork tenderloin with an extra batch I made).. Served with this site's "Fried rice with cilantro" (the rice is amazing!). The glaze was pretty good, The flavors were pretty muddled together, nothing really popped out, I don't think I'll make it again for pork, maybe chicken.
WOW! What a fabulous marinade! I used low sodium soy sauce and only 1 Tbsp. of chili paste because I didn't want it too hot. I used real minced garlic vs. garlic powder and subbed seasoned rice wine vinegar for the cooking wine. I opted out of the cilantro and instead added thin sliced green onion. I cut the chicken into chunks for kabobs and pierced it lightly with a fork to let the marinade soak through. I put everything into a ziplock bag and let it marinate overnight. I skewered the chicken along with fresh pinapple and grilled it. The smell was heavenly and the result oh so delicious!
What an outrageous glaze and marinade this is! I marinated a pork tenderloin and then made a fresh batch of the recipe and cooked it on top of the stove for a glaze to pour over the top of the pork. All I can say is "OH MY GOODNESS"!!! I felt like a gourmet cook! This recipe is a nice touch. I did do a couple of things different. I used crushed pinapple which went nice with the chunks from the orange marmalade. I used fresh garlic instead of garlic powder. I marinated it with fresh ginger slices and used ground ginger when I cooked it on top of the stove. I even added a sprinkle of chinese 5 spice powder. I didn't have the chili paste so I used a sprinkle of hot pepper flakes and the other thing I changed was instead of chinese cooking wine (which I could not find) I used white wine. I just think the crushed pineapple added a nice texture to the glaze. GREAT RECIPE!!!! 5+ stars!
Finally, a marinade for teriyaki chicken that has a KICK and actually really tastes like something from a restaurant. I used fresh garlic and fresh ginger and used no-sugar added marmalade. I also cut down a bit on the brown sugar. I'll admit that I didn't use *quite* the full amount of garlic-chili paste, but I was close! I doubled the recipe before I even started, based on several reviews. I knew I'd want some to cook down as a glaze after I cooked the chicken. I let three chicken breasts and several pieces of tofu marinate for about 3 hours and then grilled it all. The chicken was tender and delicious and I can't wait to eat leftovers with more of the glaze. We served this with baked crab rangoon and asparagus roasted with lemon/orange pepper. My family ate brown rice with theirs. Everything was wonderful and we'll definitely have this again and again. Thank you for a wonderful recipe...one of my favorites of all I've ever tried on All Recipes!
Oh YUM! This is so good! Don't miss making this easy marinade/glaze, it's also great using it as a stir-fry sauce over veggies. Just simmer it as preparing for the glaze, and pour some over your stir-fry. Heaven!
We absolutely LOVED this marinade on chicken breasts. It's sweet & spicy, just perfect. I prepared exactly as written with a couple of small exceptions, used prepared minced garlic instead of powder, sriracha sauce, and white wine vinegar instead of the chinese cooking wine. What more can I say, a keeper and a definite do-over. You hit this one out of the ballpark, Rhonda!
As I was preparing this recipe I must admit I was not at all confident that it would taste good, but it was fabulous! My husband loves spicy foods, and this is now one of his favorites! I couldn't find chili paste with garlic, so I just added a little extra garlic powder. Also couldn't find chinese cooking wine, or any cooking wine for that matter (living in England!) so ended up using white wine vinegar, and it was just fine. Also used crushed pineapple as some other reviews suggested. Used half of the recipe as a marinade for chicken and heated the other half for a glaze. To make it less hot, cut the chili paste in half, or to cool it off a bit, reserve some crushed pineapple to top your dish with before serving!
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