Ingredients
- 1 can (approx. 40oz) unsweetened pineapple juice
- 2 cups brown sugar
- 2 cups soy sauce
- 2 tsp ginger
- 2 tsp garlic powder
- 1/2 tsp celery salt
Directions
- Cook pineapple juice, brown sugar and soy sauce in large saucepan until sugar is dissolved.
- With wire whisk, whip in dry ingredients and continue cooking until well mixed.
- Allow to cool on stovetop.
- Marinade can then either be bottled and stored in refrigerator for up to one month or frozen for up to 6 months.
- about 2 quarts made.