Whether you are serving it for a family dinner or a special celebration, this recipe will make the most of your pork and poultry. The two keys are a long marinade time and basting often while the meat cooks. My favorite is cooking it on the grill.
- 8oz pineapple tidbits or pieces (including juice)
- 1/2 cup Gingerale
- 1/2 cup Chive Blossom or Garlic Vinegar
- 3 tbsp vegetable oil
- 3 tsp Jamaican Jerk Seasoning
- 1/4 cup fresh thyme, chopped
Mix all ingredients. Put meat and marinade in a resealable plastic bag. Allow to sit for a few hours or overnight. Fire up the grill, broiler, or even heat in a pan on top of the stove. Cook until your meat is done and heated through. Baste during cooking.
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