It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is HAWAIIAN MARINADE!

This is a wonderful marinade for meat and vegetables. I’ve used it with beef, chicken, and pork. It’s a bit overpowering for shrimp though. I’ve soaked chunks of vegetables and created the best Hawaiian Kabobs. Use it to soak pork or chicken and then add chunks of pineapple in a wok. Serve over rice. You’ll be amazed at how many different meals you can make.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 652 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

PINEAPPLE MARINADE

½ cup pineapple juice
¼ cup brown sugar
1/3 cup oil
¼ cup soy sauce
½ tsp. ground ginger
1/8 tsp. ground mace
1 T. lemon juice
1 tsp. dry mustard
3 T. honey 

For marinating at room temperature 1-2 hours.