Honey And Pineapple Marinade For Pork
Description
This vibrant marinade combines the natural sweetness of honey and fresh pineapple with the savory depth of soy sauce and the bright acidity of white wine vinegar. The enzymes in the pineapple help tenderize the pork, ensuring a juicy and flavorful result every time. The addition of fresh ginger and garlic adds an aromatic warmth that complements the sweet-salty profile perfectly. Ideal for pork chops, tenderloin, or chops, this mixture creates a delicious glaze when grilled or baked. It is a versatile staple for weeknight dinners or weekend barbecues, bringing a restaurant-quality flavor to your home kitchen with simple pantry ingredients.Ingredients
Directions
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In a medium bowl, whisk together the honey, soy sauce, and white wine vinegar until the honey is fully dissolved and the mixture is smooth.
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Stir in the finely chopped fresh pineapple, grated fresh ginger, and minced garlic until all ingredients are well combined.
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Place pork chops or tenderloin in a large resealable plastic bag or shallow dish.
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Pour the marinade over the pork, ensuring all pieces are evenly coated. Seal the bag or cover the dish.
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Refrigerate for at least 4 hours, or preferably overnight, turning the meat occasionally to ensure even flavoring.
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Remove the pork from the refrigerator 1 to 2 hours before cooking to allow it to come to room temperature.
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Reserve 1/2 cup of the marinade for basting if desired, and discard the rest used for raw meat contact.
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Grill or bake the pork according to your preferred method, basting with the reserved marinade during the last 5 to 10 minutes of cooking.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 109.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1691.8mg71%
- Total Carbohydrate 26.1g9%
- Dietary Fiber 0.2g1%
- Sugars 24.8g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a thicker glaze, simmer the reserved marinade in a small saucepan over medium heat for 5-7 minutes until reduced by half, then brush onto the pork near the end of cooking.
Pineapple contains bromelain, an enzyme that tenderizes meat. Marinating for longer than 24 hours may result in the meat becoming mushy.
If fresh ginger is unavailable, you can substitute with 1 teaspoon of ground ginger, though the flavor will be slightly less bright.
Store any leftover cooked marinade glaze in an airtight container in the refrigerator for up to 3 days.
This marinade also works well on chicken thighs or shrimp, though the marinating time should be reduced to 1-2 hours to prevent over-tenderizing.
