Pineapple Marinade Poultry Marinades Pork Marinades

Nutriscore Rating: 60/100

Elevate your poultry and pork dishes with this tantalizing pineapple marinade recipe, designed to infuse your meats with a perfect balance of sweet, savory, and zesty flavors. Featuring fresh or canned pineapple juice, soy sauce, honey, and lime juice, this marinade is a tropical-inspired delight that adds depth and tenderness to every bite. Highlighted with aromatic garlic, freshly grated ginger, and a touch of optional red pepper flakes for heat, this versatile recipe works beautifully for grilling, baking, or pan-searing. Whether you're preparing tender chicken breasts or hearty pork chops, this marinade ensures juicy, flavorful results every time. Garnished with vibrant green onions, it pairs seamlessly with rice, roasted vegetables, or a crisp salad for a complete and mouthwatering meal. Perfect for summer barbecues or weeknight dinners, this pineapple marinade is a must-try for anyone looking to transform their cooking game!

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 1 cup pineapple juice (fresh or canned)
• 0.25 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 cloves garlic (minced)
• 1 tablespoon ginger (freshly grated)
• 2 tablespoons lime juice
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional, for heat)
• 2 stalks green onion (thinly sliced, for garnish)

📝 Instructions

8 steps

1. In a medium-sized mixing bowl, combine the pineapple juice, soy sauce, olive oil, honey, minced garlic, grated ginger, lime juice, black pepper, and red pepper flakes (if using). Whisk together until well blended.

2. Prepare your poultry or pork by trimming excess fat and patting it dry with paper towels.

3. Place the meat in a large resealable plastic bag or a shallow dish.

4. Pour the marinade over the meat, ensuring it is fully submerged and coated. Seal the bag or cover the dish with plastic wrap.

5. Refrigerate for at least 2 hours, but preferably 4–6 hours for maximum flavor. For tougher cuts of pork like shoulder or ribs, marinate up to 12 hours.

6. Before cooking, remove the meat from the marinade and let any excess liquid drip off. Discard the marinade that has come into contact with raw meat.

7. Cook the poultry or pork to your preferred method (grilling, baking, or pan-searing) until it reaches the appropriate internal temperature (165°F / 74°C for poultry or 145°F / 63°C for pork).

8. Garnish the cooked meat with thinly sliced green onions and serve immediately. Pair with rice, roasted vegetables, or a fresh salad for a complete meal.

Nutrition Facts

1 serving (478.7g)

Calories		580
% Daily Value*
Total Fat		27.7 g	36%
	Saturated Fat	4.1 g	20%
	Polyunsaturated Fat	0.1 g
Cholesterol		0 mg	0%
Sodium		2324 mg	101%
Total Carbohydrate		82.4 g	30%
	Dietary Fiber	3.2 g	11%
	Total Sugars	62.1 g
Protein		8.4 g	17%
Vitamin D		0.0 mcg	0%
Calcium		92 mg	7%
Iron		2.6 mg	14%
Potassium		788 mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 249 cal (40.7%%)

Protein: 33 cal (5.5%%)

Carbs: 329 cal (53.8%%)