Ingredients
2 cups pineapple juice
1/4 cup vegetable oil
2 to 4 tablespoons Sriracha sauce
1 teaspoon salt
Preparation
Boil pineapple juice to reduce to 1/2 cup. Let cool and combine with other marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
