Copycat Lawry's® Hawaiian With Tropical Fruit Juices Marinade
Description
A sweet and savory homemade tropical marinade made with pineapple juice, orange juice, soy sauce, ginger, and brown sugar. Perfect for chicken, pork, shrimp, and more.
Ingredients
- ½ cup pineapple juice
- ¼ cup orange juice
- ⅓ cup soy sauce, low-sodium recommended
- 3 tablespoons brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon cornstarch, optional, for glaze only
Instructions
- In a medium bowl or lidded jar, whisk together the pineapple juice, orange juice, soy sauce, rice vinegar, and sesame oil.
- Add the brown sugar, grated ginger, and minced garlic. Whisk until the sugar fully dissolves and the marinade looks glossy.
- Place 1 to 2 pounds of chicken, pork, or shrimp in a resealable bag or shallow dish. Pour the marinade over the top, coating evenly.
- Seal and refrigerate: 15–30 minutes for shrimp/fish, 1–4 hours for chicken, 2–6 hours for pork.
- Remove the protein from the marinade and grill, bake, air fry, or pan-sear until cooked through. Discard used marinade or boil it for 1 full minute before serving as a sauce.
Equipment
- Mixing Bowl
- Whisk
Notes
- Reserve a few tablespoons of fresh marinade before it touches raw meat for a finishing drizzle.
- To make a glaze, simmer reserved marinade with a 1-teaspoon cornstarch slurry until thickened.
- Do not over-marinate — pineapple enzymes can make meat mushy if left too long.
- Use tamari for a gluten-free version.
Nutrition
Serving: 1ServingCalories: 54kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 542mgPotassium: 69mgFiber: 0.2gSugar: 7gVitamin A: 16IUVitamin C: 6mgCalcium: 11mgIron: 0.3mg