¼ cup seasoned rice wine vinegar
½ cup pineapple juice
1 cup low-sodium soy sauce
4 cloves of garlic, pressed through a garlic press
3 Tbsp ginger pressed through a garlic press (if no garlic press, 1 ½ Tbsp minced)
2 Tbsp light brown sugar, lightly packed
Optional: 1 Tbsp crushed red pepper or hot chili oil
2-4 Tbsp butter if you want to make the pan sauce or demi-glace
Use a garlic press for the garlic and ginger.
Combine all ingredients (except butter) in a jar and shake thoroughly.
Add marinade to chosen meat and marinate for the desired time (30 min to 1 hour for salmon; 2 hours for chicken; 2-4 hours for steak.
After marinating, save the remaining marinade to make an optional pan sauce/demi-glace.
Grill the meat as desired.
Add the remaining marinade to a saucepan and bring to a boil.
Reduce to a thick sauce (stirring constantly) and remove from heat.
Immediately add butter and swirl with a fork until the butter has melted and combined with the sauce.
Pairs well with Iron Hub Sémillon.