Suitable for grilling, BBQ, or roasting, this ginger soy sauce marinade is a fantastic way to add a zesty taste to chicken, pork, or fish dish. The mixture of sweet pineapple juice and honey contrasts nicely with the spicy bite of the cayenne pepper and the minced ginger and garlic.
The complex tastes of the soy sauce and balsamic vinegar or dry red wine enhance the ginger soy sauce marinade’s contrasting sweet and spicy flavor. This marinade will add a favorable taste to a regular family meal or a large gathering of friends and relatives.
Ginger Soy Sauce Marinade
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon pineapple juice
- 2 Tablespoons minced ginger
- ¼ Cup soy sauce
- 1 Tablespoon honey
- 2 Tablespoons dry red wine or balsamic vinegar
- 1/8 Cup of cayenne pepper
- 1 Tablespoon minced garlic
- Take a small piece of ginger and cut it into slivers. Do the same for 1 clove of garlic. Fresh ginger and garlic are best, but pre-minced garlic and ginger will work.
- Pour the extra virgin olive oil, pineapple juice, and soy sauce into a medium size bowl.
- Add the minced ginger and garlic to the bowl and stir the contents together.
- After the minced ginger and garlic are thoroughly soaked, pour the dry red wine or balsamic vinegar into the bowl.
- Mix the tablespoon of honey with the cayenne pepper together before adding them to the other ingredients for maximum flavor.
- Stir the ingredients together in the bowl for 2 to 3 minutes. Let the ginger soy sauce sit for half an hour for the different flavors to blend.
- After a half hour, pour the ginger soy sauce marinade onto the meat. Rub the sauce over the entire meat surface.
- Place the bowl or container holding the meat in the fridge for at least two hours before cooking.
Enjoy this Ginger Soy Sauce Marinade with Pork, Chicken, and Fish
This healthy marinade is quick and easy to make, so even a novice chef can prepare it with minimal fuss. This ginger soy sauce marinade recipe should be enough for most fish, chicken, or pork, but if cooking for many people, simply increase the recipe a little.
If too much ginger soy sauce marinade is made, the excess marinade can be stored in the fridge in a sealed container for at least a week, but it must be thrown out after two weeks to ensure it doesn’t go bad.
Try this recipe with any chicken, fish, or pork; you will be delighted with the results.