1 Grate unpeeled ginger on large holes of a grater. Gather grated ginger, and squeeze juice into a small bowl. Measure out 1 Tbsp (15 mL) ginger juice. Discard grated pulp.2 In a medium bowl, whisk together measured ginger juice, pineapple juice, soy sauce, brown sugar, canola oil and salt.3 Boil half of mixture for 5 minutes to use as sauce; use remaining mixture to marinate chicken or beef overnight and meaty fish such as tuna, salmon for 1 hour. Discard marinade after using.4 Grill over medium heat. Drizzle with sauce before serving.
