Spicy Lime and Pineapple Marinade: Great for Grilling

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Get ready for a flavor explosion with this incredibly easy spicy lime and pineapple marinade! Perfect for pork or chicken, this recipe comes together in minutes, infusing your meat with an irresistible sweet and spicy kick. My family absolutely loves how the marinade caramelizes on grilled chicken, creating a deliciously sticky, smokey, and tender result. It’s a versatile, vibrant addition to your grilling rotation that you can easily customize to your family’s taste.

The pineapple

We purchased a whole, fresh pineapple at the local grocery store. Then sliced off the top and the bottom. The pineapple is peeled by cutting the skin off, cut the ends off, then core the pineapple and We sliced the half pineapple (saving as much juice as possible) in rings and grilled them along with the chicken. The other half we mashed and pressed out the juice. You can also put the second half in a food processor and then press the juice out with a strainer. You can use the leftover press pineapple in your Pineapple Pretzel Fluff Recipe! This way you can knock out a dessert for dinner too!

The Jalapeno

The spicy lime and pineapple marinade recipe does have a jalapeno in it. This does not mean you have to put it in. The spicy part is optional! That will just make it a Lime and Pineapple Marinade! Make it your own! Leaving out the jalapeno will not change how the marinade works. I just suggest leaving the jalapeno seeds out. Please wash your hands after taking the seeds out.

Blender option for mixing

I was using this recipe recently and decided to use a blender. I used 1/2 of the cut up pineapple, 1/2 cup of lime juice (no zest), 2 diced jalapenos, 2 cloves of garlic, 1 teaspoon each of sea salt and pepper, and 2 tablespoons of honey. I blended it up well. It will become a bit frothy. I then added the mixture to the remaining diced pineapple. I did not add the cilantro because it would have only been 1/4 cup and it was not missed. Make sure the honey is blended with the rest of the mixture because it sometimes will fall to the bottom of the blender. At least it did with me.

My family loves this marinade and it is in our regular rotation with our grilling. I hope it is a part of your family’s table too! I hope you enjoy it!

There are other great sauces and dressings on my site! Click here to try them! Or try my cilantro lime chili wing sauce!

FAQ’s

Can I make this marinade less spicy?

Yes, absolutely! The spiciness in this recipe comes from the jalapeño. For a milder marinade, you can omit the jalapeño entirely, or remove the seeds and white membrane (where most of the heat resides) before dicing it.

What’s the best way to get fresh pineapple juice for the marinade?

You can easily extract fresh pineapple juice by mashing or processing half of a fresh pineapple, then pressing it through a strainer to collect the juice. Make sure to save as much juice as possible when slicing for rings too!

Can I use canned pineapple juice instead of fresh?

While fresh pineapple is highly recommended for the best flavor and acidity, you can use unsweetened canned pineapple juice in a pinch. Adjust the amount to taste, as the intensity can vary.

How long should I marinate the chicken or pork?

For optimal flavor, marinate chicken or pork for at least 30 minutes, but ideally 2 to 4 hours. You can marinate for up to 8 hours, but due to the acidity of the lime and pineapple, avoid marinating for much longer as it can start to break down the meat too much.

Is it safe to use leftover marinade for dipping?

Yes, it is safe to use leftover marinade for basting if it has been brought to a boil for at least 5 minutes to kill any bacteria from the raw meat. Alternatively, you can set aside half of the marinade before it touches raw meat, and use that portion for dipping.