This passionfruit pepper marinade is something special.
It’s sweet, tangy, a little spicy, and packed with tropical flavor.
I love pouring it over grilled chicken, shrimp, or even roasted veggies.
It takes just a few minutes to put together and instantly makes your food taste like summer.
You can make it ahead and keep it in the fridge for days — a real flavor booster!
What You’ll Need
- ½ cup fresh passionfruit pulp (about 4-5 ripe passionfruits)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 clove garlic, finely minced
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
Ingredient + Tools
Pro Tips
- Use fresh passionfruit if possible — it gives the best flavor and fragrance.
- Let the marinade sit for 10 minutes before using so the flavors blend.
- If your passionfruit is too tart, add an extra teaspoon of honey.
- This marinade is amazing on grilled meats — brush it on during the last few minutes of cooking.
- Store any leftover marinade in a sealed jar in the fridge for up to 5 days.
Tools You’ll Need
- Small bowl
- Whisk
- Knife and spoon (to scoop out passionfruit)
- Measuring spoons
- Garlic press or fine knife
- Jar or container with lid for storage
Substitutions and Variations
- Use agave or maple syrup instead of honey for a vegan version.
- Lemon or orange juice can work in place of passionfruit, but the flavor will be different.
- Add finely chopped fresh herbs like cilantro or mint for a fresh twist.
- Add a splash of soy sauce for a savory umami kick.
Make Ahead Tips
Make the marinade up to 5 days ahead. Keep it in a sealed jar in the fridge. Shake or stir before using.
Recipe & Instructions
Servings: Makes about ¾ cup marinade (enough for 1–2 lbs of meat or veggies)
Time: 10 minutes
Step 1: Scoop Out the Passionfruit
Scoop the pulp from 4–5 ripe passionfruits into a bowl until you have ½ cup.
Step 2: Add Honey and Olive Oil
Add 2 tablespoons honey and 2 tablespoons olive oil to the bowl with the passionfruit pulp.
Step 3: Add Apple Cider Vinegar and Garlic
Add 1 tablespoon apple cider vinegar and 1 finely minced garlic clove.
Step 4: Add Seasonings
Sprinkle in 1 teaspoon red pepper flakes, ½ teaspoon black pepper, and ¼ teaspoon salt.
Step 5: Whisk Until Combined
Whisk everything together until it’s blended and slightly thickened.
Step 6: Transfer to Jar
Pour the marinade into a small jar or container with a lid.
Leftovers & Storage
Store leftover marinade in a sealed jar in the fridge for up to 5 days. Shake well before using again. Not recommended for freezing.
Why I Love This Recipe
I made this for the first time after a trip to a tropical market, where I found the juiciest passionfruits. That sweet-tart flavor stuck with me, and I knew it would make an amazing marinade. I’ve used it on grilled chicken, salmon, shrimp, and even poured it over roasted carrots. Here’s why it’s a go-to:
- Comes together in 10 minutes flat
- No cooking involved — just mix and done
- Sweet, tangy, spicy balance is perfect
- Feels fancy but uses simple ingredients
- Keeps well for meal prep or last-minute flavor boosts
Macros Information (Per 1 tablespoon)
- Calories: 55
- Fat: 4g
- Carbs: 5g
- Protein: 0g
- Sugar: 4g
- Fiber: 0.5g
Why This Recipe Works (Quick Science)
Passionfruit has natural acidity, which helps tenderize proteins like meat or tofu. The vinegar adds another acidic layer to boost flavor penetration. Honey adds viscosity, helping the marinade cling to the food while also balancing the tartness. Oil carries the fat-soluble flavors, letting them spread evenly. The red pepper brings heat, and garlic adds depth.
Common Mistakes
- Using bottled passionfruit juice – It’s not the same. Fresh pulp gives you texture and real flavor.
- Not mixing well – The oil and acids need to be well whisked so everything blends properly.
- Over-marinating – For proteins like fish or shrimp, don’t marinate for more than 30 minutes or it can start to break down the texture.
What to Serve With
- Grilled chicken or shrimp skewers
- Roasted sweet potatoes or carrots
- Pan-seared tofu or tempeh
- Coconut rice or quinoa
- Summer salads with avocado
FAQ
Can I strain out the seeds?
Yes! Just pour the pulp through a mesh strainer if you want a smoother marinade.
Is this very spicy?
It’s mildly spicy. You can reduce the red pepper flakes if you want it milder.
Can I use frozen passionfruit pulp?
Yep, just thaw it first and make sure it’s 100% passionfruit with no added sugar.
How long can I marinate meat in this?
For chicken: 1–4 hours.
For shrimp or fish: 15–30 minutes.
For tofu or veggies: 30 minutes–overnight.
Wrap-Up
This passionfruit pepper marinade is a flavor bomb you’ll want to keep in your fridge. It’s bright, bold, and makes anything taste like sunshine. If you try it out, let me know how you used it — leave a comment and share your twist!