Tropical Salsa: Add marinade to a mixture of your favorite tropical fruits, such as mango, papaya and pineapple. Try adding onions, lemon or lime juice, cilantro or chopped bell peppers for a twist. Serve with marinated grilled fish or chicken for a complete meal.
HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, PINEAPPLE JUICE, WATER, PAPAYA JUICE, SALT, TOMATO PASTE, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), MANGO PURÉE, HONEY, MODIFIED FOOD STARCH, GINGER, DRIED GARLIC, DRIED GREEN AND RED BELL PEPPERS, YEAST EXTRACT, DRIED ONION, XANTHAN GUM (FOR CONSISTENCY), SODIUM BENZOATE (USED TO PROTECT QUALITY), ANNATTO (FOR COLOR)
1 tbsp. (15mL)
Used this marinade on fresh salmon. Cooked in pan and allowed marinade to permeate fish. Husband said it was best salmon he ever had.
Gina Lockhart | July 21, 2016 |
Outstanding on pork loin half. Pierced the pork and poured marinade over it. Zip-lock in fridge for about 4 hours. Baked at 350 degrees for 40 minutes. Served with Knoror Teriyaky noodles. Yum-o!
diane smith | September 27, 2013 |
Hawaiian is my very picky 16-yr-old daughter's favorite! I wash chicken breasts, poke with fork then let them sit in the marinade overnight in the fridge. The next day I cook them on low 4-5 hours in my slow cooker. So delicious!
Cyndi | November 03, 2013 |
used this product on boneless chicken breasts. Placed chicken and marinade in ziploc bag and let it marinade in the refrigerator for a day and then cooked it at 375 until done. It was absolutely delicious!!
Donna thomas | April 04, 2017 |