- 1/2 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons chili paste with garlic
- 2 teaspoons ground ginger
- 2 teaspoons garlic powder
- 2 teaspoons sesame oil
- 1 tablespoon Chinese cooking wine
- 1/3 cup orange marmalade
- 1 (8 ounce) can pineapple chunks, juice reserved
- 1 tablespoon chopped fresh cilantro (optional)
- For marinade: In a small, nonporous bowl, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks and cilantro, if desired. Mix well and pour over pork or chicken. Marinate covered in the refrigerator for at least 2 hours, or overnight.
- For glaze: In a small saucepan over low heat, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks (with juice) and cilantro, if desired. Simmer for 20 minutes, or until sauce is thickened slightly. Glaze over pork or chicken while grilling.