The photo shows marinated chicken cooked on the grill. Barb L.
Yield: Approximately 1 cup marinade
Click here to see a recipe that uses this marinade: Caribbean Chicken
2/3 cup pineapple juice (I used the juice from a 20 oz can of crushed pineapple and used the remaining juice and pineapple to make Pineapple Rice)
3 cloves garlic, roughly chopped
3 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil
½ tsp-1 tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil
2 Tbsp Flying Olive Pineapple or Coconut Balsamic Vinegar
2 tsp ground turmeric
1 tsp ground coriander
¾ tsp ground cardamom, optional
½ tsp ground cumin
Add all the ingredients to a food processor fitted with a metal blade. Put a clean dish towel over the opening and process until well blended.
Place the fish, chicken, or pork in a shallow glass dish. Pour marinade over the uncooked meat or fish. Turn to coat.
Refrigerate for no more than 1 hour for fish, no more than 12 hours for pork or chicken.
Grill or cook and serve as desired or click here for instructions for Caribbean Chicken.
Submitted by Barb L.