Sweet BBQ Pineapple Marinade (Sticky & Tender)

Marinates: 1–1.5 kg meat | Prep: 5 min | Marinate: 1–24 hrs

This versatile, sweet BBQ marinade is my go-to — tenderizes, flavors, and turns any cut into a braai masterpiece.

Why pineapple juice? The bromelain enzyme breaks down proteins for juicy, tender meat that soaks up every spice.

Pro tip: After cooking, baste with honey for sticky pork ribs — pure magic.

Use quality meat — if you’re on the KZN South Coast, Klein Bosveld is unbeatable.

Ingredients

• 5 fresh garlic cloves
• 1 tbsp paprika
• Chilli flakes to taste
• ½ cup pineapple juice
• ¼ cup soy sauce
• 3 tbsp tomato sauce
• 2 tbsp sugar (white or brown)
• 2 tbsp oil

Method

1. Blend: Add all ingredients to a food processor or jug. Use a stick blender until smooth.
2. Marinate: Place meat in a large bowl or ziplock. Pour marinade over, mix well to coat fully.
3. Rest: Cover and refrigerate 1 hour minimum, 24 hours ideal (longer = more tender).
4. Cook:
   • Braai over medium coals, basting with marinade.
   • Oven: 180°C, in a tray with marinade.
   • Stovetop: Pan-sear, then simmer in marinade.
5. Sticky finish (optional): Brush cooked ribs with honey in last 5 min.

Pro Tips

• Tenderizes tough cuts: Perfect for pork ribs, chicken, or beef.
• Make ahead: Marinade keeps 1 week in fridge.
• No blender? Mince garlic finely and shake in a jar.
• Milder version: Skip chilli. Spicier: Add fresh chilli.
• Double batch: Freeze extra marinade (without meat).