Orange Teriyaki Marinade

    This is a spicy yet fruity marinade that's great for pork or chicken. After marinating, it is made into a glaze by thickening it on the hob.

    56 people made this

    Serves: 8 

    • 100ml (4 fl oz) soy sauce
    • 4 tablespoons dark brown soft sugar
    • 2 tablespoons chilli and garlic paste
    • 1 dessertspoon ground ginger
    • 1 dessertspoon sesame oil
    • 1 tablespoon Chinese rice wine or sake
    • 100g (4 oz) orange marmalade
    • 1 (227g) tin pineapple pieces, juice reserved
    • handful chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. For marinade: In a small, non-porous bowl, combine the soy sauce, brown sugar, garlic chilli paste, ginger, sesame oil, Chinese rice wine, orange marmalade, pineapple and coriander. Mix well and pour over pork or chicken. Marinate covered in the refrigerator for at least 2 hours, or overnight.
    2. For glaze: In a small saucepan over low heat, heat remaining marinade and simmer for 20 minutes, or until sauce is thickened slightly. Glaze over pork or chicken while barbecuing.


    If you can't find chilli and garlic paste, use minced fresh garlic and red chilli to taste.

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