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Pineapple-Chipotle Marinade

  • 10 m
  • 10 m
EatingWell Test Kitchen
“Molasses adds a rich character to this tropical marinade. Try it with chicken, pork or shrimp. ”


    • ½ cup cider vinegar
    • ⅓ cup frozen pineapple juice concentrate
    • 2 tablespoons molasses
    • 2 tablespoons chopped chipotle peppers in adobo sauce
    • 1 tablespoon canola oil
    • 2 teaspoons salt


  • 1 Combine vinegar, pineapple juice concentrate, molasses, chipotles, oil and salt in a small bowl. Use ½ cup to marinate chicken, pork or shrimp. Reserve remaining marinade for basting.
  • Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or at and ground in the spice section of many supermarkets.
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