Easy Pineapple Marinade

One of my biggest bug bears is wasting food. 

When you throw food out, or even put food in the bokashi, you are throwing your money away.

We have pineapple with our salads, and one tin does two meals for the five of us. When I open a tin, I take out the four slices we need, then tip the other slices and juice into a container and put it in the fridge until the next night.

The Aldi pineapple rings in juice are what we like. They are bought in bulk when I replenish the stockpile each year.

After I use the remaining pineapple slices, instead of drinking the juice, or worse, pouring it down the drain, I make a quick marinade with it.

I add a slurp of vegetbable oil, a dash of soy sauce and a pinch of garlic and give it all a shake.

Then I plan chicken for the next night, take it out of the freezer and pour the marinade over. Let it marinate overnight in the fridge and then it can be baked, fried or barbecued.

And nothing is wasted!