2/3 c Frozen pineapple-orange
-juice concentrate, thawed
2 tb Hoisin sauce
1 tb Dark brown sugar
1 tb Grated gingerroot
1/4 ts Crushed red pepper flakes
In a small bowl, combine all ingredients; mix well. Pour mixture over pork
cutlets, pork tenderloin, bonless skinless chicken breast halves, shelled
deveined shrimp or chicken or pork cubes for kebobs. Let stand at room
temperature for 15 minutes to marinate.
Makes 2 cup (enough for 4 servings of meat.)
Per serving: 120 calories, 0 g. fat, 160 mg. sodium.
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NOTES : Tip: for better flavor and quicker cooking, butterfly thicker cuts
of pork or chicken before marinating. Bobbie's Notes: This was delicious
with boneless, skinless chicken breasts.
Recipe by: Fast and Healthy Magazine, July/Aug '97, p. 71 Posted to Digest
eat-lf.v097.n176 by Roberta Banghart
on Jul 12, 1997