This is another great marinade to stock up on and make all four batches. It will stay fresh in the refrigerator for about two months without having to freeze. The pasta salad is just awesome and should only be made fresh.
For each batch of the Marinade:
1/3 cup Soy Sauce
1/3 cup pineapple juice (It is cheaper to buy canned pineapple, drain it, then reserve the fruit for snacks or another use. If you are making four batches of marinade, you will need 2 20oz cans of pineapple)
3 teaspoons curry powder -or other spicy spice blend
1/2 teaspoon cayenne
2 teaspoons ground ginger
3 teaspoons minced garlic
1 teaspoon salt
ground black pepper to taste
Whisk all ingredients together and store till ready to use.
This marinade is great on Chicken. I used it two different ways.
1. I marinaded chicken breast for one hour, then grilled them. The picture below also has the pasta salad in it.
2. I browned 8 chicken thighs in 2 tablespoons of canola oil on medium high heat, about 5 minutes each side. Then placed all the chicken into a slow cooker with the marinade. I topped the dish with fresh cut green onions and the reserved pineapple from the juice. I then cooked it on low for one and a half hours.
The Pasta: I love this salad because it has one fruit serving, one vegetable serving, one dairy serving, and no oils (my old days of LA Weight Loss of counting servings are coming back to me now).
1 pound of pasta
1 mango
1 cup plain yogurt
white pepper
1 medium zucchini
2 green onions chopped
1 tablespoon fresh parsley
1. Cook the pasta.
2. Peal the Mango and cut the pulp into small cubs. Add to the pasta with the yogurt, salt and pepper. Toss well.
3. Slice the zucchini into fourths, seed, then slice. Blanch the zucchini with the green onions (drop into boiling water for 60 seconds then remove quickly and drop into ice water to stop the cooking process). Toss the vegetables into the salad.
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