3 limes, juiced
1 c canned pineapple juice
1/2 c fresh pineapple puree
1 c brown sugar
1/3 c soy sauce
2 cloves garlic
2 chipotle chiles with adobe sauce, finely minced
1 T liquid smoke
1 T chili powder
1/4 tsp cumin
1/4 tsp ginger
dash crushed red pepper
Pineapple contains an enzyme, bromelain, which breaks down tough meat fibers. It is like a natural Accent, without the MSG. After peeling and coring the pineapple, chunk about 1/4 of the fruit and blend in a blender to get the pineapple puree. Mince the garlic, sprinkle with salt, and mash with a fork until it turns into a paste. Mince the chipotle chiles. Combine all the ingredients in a bowl and whisk to combine. Marinate beef or chicken for 30 to 60 minutes, and grill.
This marinade makes wonderful Caribbean barbequed beef!
Gluten restrictions: use tamari in place of the soy sauce.
Update: if you cannot find chipotle chiles in adobo sauce, use mock chipotles in adobo sauce.
