Pineapple Juice Marinade for Chicken (No Soy Sauce!)
This pineapple chicken marinade is so good your family is going to gobble it up. It doesn't use soy sauce or brown sugar, but still has a great sweet and savory flavor. With just a one-hour marinating time, you can have juicy baked or grilled pineapple chicken even on a busy weeknight.
Servings 1.5 pounds
Equipment
- A mason jar (optional)
Ingredients
- ¼ c coconut aminos
- 3 tbsp pineapple juice (from a can or bottle)
- 1 tbsp apple cider vinegar
- 1 tbsp high heat oil (like avocado oil)
- ½ tsp Diamond Crystal kosher salt (a heaping teaspoon)
- 2 to 3 cloves garlic (pressed or minced)
- ½ tsp ground ginger
Instructions
- Measure out the coconut aminos into a measuring cup. Measure out the other ingredients and place them in the cup with the aminos.
- Stir everything together with a whisk until it’s well combined.
- Alternatively you can place all the ingredients in a mason jar, cover it with a lid, and shake vigorously until the marinade is combined.
Notes
- This recipe makes enough marinade for around 1.5 pounds of chicken.
- The marinade can be stored in an airtight container in the fridge for up to 1 week, or be frozen in a freezer-safe container for several months. Be sure to thaw completely before marinating chicken with it.