Polynesian Marinade Recipes

Steps:

• Mix ingredients until blended.
• Pour over steak, chicken or fish in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min.
• Remove meat from marinade; discard marinade. Cook meat as desired until done.

Steps:

• Blend all the ingredients and pour the marinade over your chicken.
• Marinate 4-24 hours in the refrigerator, turning pieces occasionally.

Steps:

• Mix all ingredients in a bowl until the sugar dissolves. Add chicken, fish, or any other meat and marinate several hours or overnight.

Steps:

• Combine all ingredients in a jar, cover tightly and shake vigorously.
• Store in refrigerator until ready to use Shake vigorously before using.

Steps:

• Whisk Catalina dressing, honey, and vinegar together.

Steps:

• Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast. , Drain pineapple, reserving juice; refrigerate the pineapple slices. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cook, covered, on low for 6-8 hours. , Add pineapple and green pepper. Cook 1 hour longer or until meat is tender.

Steps:

• Pour it all in a large zip loc. Shake well.
• Add your raw meat such as steak,pork,chicken parts of chicken breasts or veggies. I have also prethreaded shish kebabs and it worked great.
• Grill on indirect heat of a good bbq grill. I use hickory wood chips on the coals to really enhance this.
• Enjoy!
• It's fat free.

Steps:

• In a large bowl, mix all ingredients together. Allow meat to marinate in zip top baggies for 12 to 48 hours.
• Remove meat from bags and pour marinade into sauce pan. Bring to boil over medium high heat and for 10 minutes.
• Baste meat with marinade in between flips on the grill.

Steps:

• Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
• In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
• Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
• On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.