This marinade works well with beef, chicken, pork, and portobello mushrooms. I like to use sirloin tips or a flank steak sliced on the bias and cook it to medium-rare. The tea adds a touch of smoky flavor. I substitute orange juice if I don't have pineapple juice. I don't always add the sherry, but I use it when I have it.


Recipe Summary

10 mins
5 mins
5 mins
20 mins
2 1/4 cup


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.

  • Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Cook's Notes:

Marinate your items in this for four hours, turning once.

Use whatever type of cooking oil you have on hand. Regular soy sauce can be used in place of tamari, as well.

Nutrition Facts

69 calories; protein 0.8g 2% DV; carbohydrates 4.2g 1% DV; fat 5.6g 9% DV; cholesterolmg; sodium 408.6mg 16% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
A subtle marinade with a touch of smoky sweetness. I tossed in some hot peppers and used apple cider vinegar instead of sherry. The tea really does just add a hint of smoky flavor, what a good idea. Thank you for the recipe. Read More