Pineapple-Chipotle Marinade

July/August 1998

Your rating: None Average: 4 (7 votes)

Molasses adds a rich character to this tropical marinade. Try it with chicken, pork or shrimp.

"This was a great marinade! I made it for some friends and everyone loved it and asked for the recipe. I like things a little spicier so next time I will add more chipotle peppers a less pineapple concentrate. I will definitely use this...
Pineapple-Chipotle Marinade

Makes: About 1 cup

Active Time:

Total Time:


  • 1/2 cup cider vinegar
  • 1/3 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 1/2 cup to marinate chicken, pork or shrimp. Reserve remaining marinade for basting.

Tips & Notes

  • 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.


Per teaspoon: 9 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g added sugars; 0 g protein; 0 g fiber; 100 mg sodium; 23 mg potassium.

Exchanges: none

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