Easy Teriyaki Marinade

Easy Teriyaki Marinade

4.7 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 221.7
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 10,784.2 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 13.2 g

View full nutritional breakdown of Easy Teriyaki Marinade calories by ingredient
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Introduction

This is the only teriyaki marinade recipe you'll ever need! All you need are four ingredients. We love it on grilled chicken or shrimp. This is the only teriyaki marinade recipe you'll ever need! All you need are four ingredients. We love it on grilled chicken or shrimp.
Number of Servings: 1

Ingredients

    6 oz can pineapple juice
    6 oz soy sauce
    1 tsp ground ginger or 1 Tbsp minced fresh ginger
    1 tsp garlic powder or 1 Tbsp minced fresh garlic

Directions

Mix ingredients together. Pour over meat to be marinated ( up to 2.5 lbs of meat)
(It is preferable to have the marinade cover the meat but if it doesn't and you have a air-tight container that you can flip, that will work... just remember to flip the meat half-way through the marinade time.)
The bigger the piece of meat, the longer it needs to marinate.Generally speaking, we would marinate chicken and smaller individual pork or beef steaks for about 35-45 minutes depending on how flavorful we wanted it. For a flank steak or roast, we would double the recipe and marinate for at least 2 hours. Very flavorful.
Also very good with low-sodium soy sauce.

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Member Ratings For This Recipe


  • Incredible!
    Very good!! - 12/8/18

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  • Oh I"m definitely making this!! - 12/7/18

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  • Tasty - 6/13/17

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  • Replace soy sauce with Braggs Liquid Aminos and that will cut way down on the sodium. It tastes a lot like soy sauce. - 7/29/11

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  • I made this marinade for chicken breasts and I put it in the fridge yesterday, I haven't cooked it yet but it smells wonderful!! So shocked that such great flavor can come from 4 ingedients!! Can't wait to devour dinner, thank you for posting!! - 7/19/10

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