This spicy pineapple marinade is sweet, tangy, and brings just the right kick.
It’s perfect for grilled chicken, shrimp, pork, or even tofu.
I started making this for summer cookouts and now I keep a jar in the fridge all year round.
It’s just one of those easy wins that makes anything taste like you did something fancy—when really, it took five minutes and one blender.
Why I Love This Recipe
I’ve used this marinade for chicken skewers, grilled shrimp, and even tossed veggies before roasting. It’s one of those all-purpose flavor bombs I come back to every time I want a tropical twist. A friend once told me it reminded her of a Caribbean beach dinner—high praise for a blender sauce!
- It’s a one-step blender recipe
- Sweet + heat = flavor magic
- Fresh pineapple makes it pop
- It stores well, so you can prep ahead
- It works on meat, seafood, and veggies
What You’ll Need
- 1 cup fresh pineapple chunks
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Ingredients + Tools
Pro Tips
- Use fresh pineapple, not canned—canned has preservatives that change the flavor
- Let meat marinate for at least 2 hours, longer for deeper flavor
- Don’t reuse marinade after raw meat touches it—set some aside before marinating
- Taste before using—you can adjust spice or sweetness easily
- Blend until smooth, but a little texture is okay!
Tools You’ll Need
- Blender
- Measuring spoons
- Glass bowl or container for marinating
- Small spatula or spoon
- Knife and cutting board
Substitutions and Variations
- Swap honey for maple syrup for a vegan version
- Use chili garlic sauce instead of red pepper flakes for more heat
- Try orange juice instead of lime juice for a sweeter twist
- Add fresh cilantro for an herby punch
- Use canned pineapple in a pinch (unsweetened only)
Make Ahead Tips
You can make this marinade up to 5 days ahead and store it in an airtight container in the fridge. Shake before using.
Recipe + Instructions
Makes about 1 cup marinade | Prep Time: 10 minutes | No cook time
Step 1: Add Pineapple Chunks
Add 1 cup of fresh pineapple chunks to the blender.
Step 2: Add Olive Oil, Soy Sauce & Lime Juice
Add 1 tablespoon olive oil, 1 tablespoon soy sauce, and 1 tablespoon lime juice to the blender.
Step 3: Add Honey and Garlic
Add 1 tablespoon of honey and 2 cloves of minced garlic.
Step 4: Add Red Pepper Flakes, Salt, and Pepper
Add 1 teaspoon of red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 5: Blend Until Smooth
Blend everything until smooth—about 30 seconds to 1 minute.
Step 6: Pour Into a Bowl or Jar
Pour the marinade into a glass bowl or jar for marinating or storing.
Leftovers and Storage
Store any leftover marinade in an airtight jar in the fridge for up to 5 days. If you’ve already used it to marinate raw meat, don’t reuse it unless you cook it first. You can also freeze it for up to 3 months in a freezer-safe bag.
Why This Recipe Works (Quick Science)
Pineapple has an enzyme called bromelain that helps break down proteins—this means it naturally tenderizes meat. The acid from the lime juice helps balance the sweetness and also works to tenderize. Oil helps carry fat-soluble flavors, and garlic and chili bring bold aromatics that deepen as the marinade rests.
Common Mistakes
- Using canned pineapple with syrup: It’s too sweet and messes with the balance
- Not blending enough: Texture matters—blend until smooth for even coating
- Over-marinating meat: Especially with chicken or shrimp—too long in pineapple can make it mushy
- Using too much salt: Soy sauce already adds salt—no need to go overboard
What to Serve With
- Grilled chicken skewers
- Roasted shrimp
- Seared tofu
- Rice bowls
- Grilled veggies
- Tacos with a tropical twist
FAQ
Can I use canned pineapple?
Yes, but use unsweetened canned pineapple in juice, not syrup.
How long should I marinate meat?
For chicken: 2–4 hours. Shrimp: 30 minutes. Pork: 2–6 hours. Tofu: 30 minutes to 1 hour.
Can I freeze the marinade?
Yes! Store it in a freezer-safe bag or container for up to 3 months.
Is it spicy?
It’s got a warm heat. If you’re sensitive, cut the red pepper flakes in half.
Can I use this as a dipping sauce?
Yes, but only if it hasn’t touched raw meat. Make a separate batch for dipping.
Wrap-Up
This spicy pineapple marinade is a game changer. Quick to blend, packed with tropical heat, and perfect for leveling up dinner with almost no effort. Try it, tweak it to your taste, and don’t forget to drop a comment and let me know how you used it!