Never the Same Twice

I make a marinade for my chicken stirfry out of soy sauce, pineapple juice, water, brown sugar and ginger. The only problem is, I never measure it; I just shake stuff into a bowl, dipping my finger periodically to test the flavor. And this can lead to some rather distinct variation in the flavor of the dish. But I must say, two nights ago I made the best chicken stirfry I've ever made. The marinade was just perfect -- spicy from the ginger, but sweet from the pinapple; tangy from the soy sauce, but nicely balanced against the brown sugar. If only I could recreate it!