Ingredients

• 1 can (approx. 40oz) unsweetened pineapple juice
• 2 cups brown sugar
• 2 cups soy sauce
• 2 tsp ginger
• 2 tsp garlic powder
• 1/2 tsp celery salt

Directions

• Cook pineapple juice, brown sugar and soy sauce in large saucepan until sugar is dissolved. 
• With wire whisk, whip in dry ingredients and continue cooking until well mixed. 
• Allow to cool on stovetop. 
• Marinade can then either be bottled and stored in refrigerator for up to one month or frozen for up to 6 months. 
• about 2 quarts made.