Canned Pineapple Juice Marinade


  • 1 Cup Of Canned Dole Pineapple Juice
  • 1/4 Cup Of Jack Daniel's Tennessee Whiskey
  • 1 Cup Of Kikkoman Teriyaki Sauce
  • 1/4 Cup Of Wesson Vegetable Oil
  • 1 Teaspoon Of Crushed Red Pepper Flakes
  • 1 Teaspoon Of Coarse Ground Black Pepper
  • 1 Large Sliced Vidalia Onion
  • 5 Large Fresh Minced Garlic Cloves
  • 1/2 Cup Of Organic Bees Honey
  • 1 Teaspoon Of Onion Powder


  • Serving Size 10
  • 88 Calories Per Serving
  • 3 Grams of Fat

Preparation instruction

A couple of months ago I received this canned pineapple juice marinade recipe from Bridget of Enderlin North Dakota, and I must say that it is hands down one of the best marinades I've ever tasted. To start the preparation process, first take out a large sealable mixing bowl.
Add into the bowl the canned pineapple juice, whiskey, teriyaki sauce, vegetable oil, crushed red pepper flakes, coarse ground black pepper, sliced Vidalia onion, minced garlic cloves, organic bees honey, and onion powder. Using a metal whisk, vigorously whip the ingredients together until the marinade is smooth and even, and all of the honey has fully dissolved.
Before I use the marinade, I always like to seal the bowl and slide it into the refrigerator to chill for an hour, as this helps blend and unlock all of the amazing flavors.
I used this particular marinade with lean beef steaks. I tossed the meat into a large sealable freezer bag along with the marinade, and let them soak overnight, which was about twelve hours.
If you decide to marinate poultry or fish, aim for about four hours. For pork you will need to marinate it for about six to eight hours. That concludes this recipe. Please check out all of our other pineapple juice based marinade creations.