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Test Kitchen Approved

Juicy Cuban Island Marinade

Recipe By Savory Spice—Sellwood/Portland, OR


1/2 cup

Prep Time

30 Minutes

Cooking Time

20 Minutes

Recipe By Savory Spice—Sellwood/Portland, OR

If you like our Jamaican Jerk Marinade, you'll love this.

Serving Suggestions

Delicious with our Caribbean Coconut Rice.

Recipe Notes

*We like this marinade for thin cuts of chicken or pork, shrimp, thick zucchini strips or pineapple slices. For a Paleo version, use coconut aminos in place of the teriyaki or soy sauce.


3 Tbsp. orange juice

2 Tbsp. olive oil

2 Tbsp. teriyaki or soy sauce

1 lbs. your choice of protein, vegetable, or fruit*

Savory Spice ingredients in this recipe

  • Cuban Island Spice

    Cuba is comprised of diverse cultural influences including Spanish, Portuguese, French, West African, and Asian. In creating a seasoning to represe...

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Whisk together orange juice, olive oil, teriyaki or soy sauce, and 2 Tbsp. Cuban Island Spice. Place protein in a zip top storage bag or other sealable container. Pour marinade over top to cover and refrigerate for at least 30 min. or up to overnight. When ready to cook, remove protein from marinade (reserving marinade) and sprinkle with remaining Cuban Island Spice. Cook over medium to medium-high heat (either directly on a gas or charcoal grill or in a cast iron skillet on the stovetop) until desired doneness is reached. Meanwhile, pour reserved marinade into a small saucepan and simmer until reduced and thickened into a sauce to serve on top or alongside the cooked protein.