Pineapple Juice Chicken Marinade


  • 3 Cups Of Fresh Pineapple Juice
  • 1/4 Cup Of Fresh Lemon Juice
  • 1 Teaspoon Of Finely Grated Lemon Peel
  • 2 Fresh Diced Jalapeno Peppers
  • 1 Teaspoon Of Regal Coarse Ground Black Pepper
  • 2 Tablespoons Of Honey Ridge Farms Black Sage Honey
  • 1/8 Cup Of Fresh Diced Cilantro
  • 1 Teaspoon Of McCormick California Style Garlic Powder
  • 1 Teaspoon Of McCormick California Style Onion Powder
  • 2 Large Minced Garlic Cloves


  • Serving Size 15
  • 59 Calories Per Serving
  • 2 Grams of Fat

Preparation instruction

The first thing you will want to do to begin this recipe, is to take out a medium size sealable mixing bowl. Once your bowl is out, pour in the fresh pineapple juice.
You can also use store bought pineapple juice, although fresh pineapple juice is generally much more acidic, and will tenderize your meat better. Moving forward, next add in the fresh lemon juice, grated lemon peel, diced jalapeno peppers, coarse ground black pepper, sage honey, diced cilantro, garlic powder, onion powder, and minced garlic cloves.
You will now want to take out a metal whish, and then rapidly stir the ingredients together until you have an even distribution of ingredients.
Now that your marinade is done, tightly seal the bowl and then slide it into the refrigerator to chill for one hour.
Chilling your marinade will help break up and blend those flavors together.
Once the chilling process if finished, give the marinade a couple quick stirs.
Finally you will want to take out a sealable freezer bag, and then add your meat into it.
Once your meat is in place, pour your marinade into the bag, seal it tightly, and then place it into the refrigerator for four to six hours.
If you have the free time, flip the freezer bag over every couple of hours.
You probably don't want to exceed six hours when marinating chicken, as it's not near as tough as beef. We hope you enjoy this recipe, please be sure to check out all of our other unique marinade creations.