Pineapple Juice Steak Marinade


  • 1 Cup Of Fresh Pineapple Juice
  • 3/4 Cup Of Annie's Naturals Worcestershire Sauce
  • 2 Tablespoons Of Firmly Packed C&H Brown Sugar
  • 1/3 Cup Of Gulfi Extra Virgin Olive Oil
  • 1/4 Cup Of Kikkoman Tamari Soy Sauce
  • 1/8 Cup Of Fresh Squeezed Lemon Juice
  • 2 Tablespoons Of Frontier Organic Garlic Powder
  • 1 Teaspoon Of Morton & Bassett Red Chili Flakes
  • 1/4 Teaspoon Of Morton & Bassett Organic Basil


  • Serving Size 15
  • 71 Calories Per Serving
  • 3 Grams of Fat

Preparation instruction

To kickoff this awesome pineapple juice steak marinade, you will first need to take out a medium size sealable mixing bowl.
Next add into the bowl the fresh pineapple juice, Annie's Naturals Worcestershire Sauce, brown sugar, extra virgin olive oil, soy sauce, lemon juice, garlic powder, red chili flakes, and organic basil.
Next take out a large wooden spoon or a metal whisk, and energetically mix the ingredients together until you have a balanced and consistent mixture, and all of your brown sugar has dissolved.
Moving forward, next place a lid over the bowl, and slide it into the refrigerator to chill for one full hour.
This chilling phase is important, as it will help unlock and blend all of the those wonderful flavors together.
Once your marinade has chilled, take it out and give it a quick couple of stirs.
Finally you will want to take out a sealable freezer bag, and then place your steaks into it.
Next pour in the marinade and then seal the bag shut. Place the bag into the refrigerator to chill overnight, or for six to twelve hours. If you have the spare time, flip the marinade bag over every couple of hours. Obviously depending on the size of your steaks, you may want to adjust your marinade ingredient proportions accordingly.
We hope you enjoyed this recipe, please be sure to browse through our other pineapple juice based marinade creations.