Punky Pineapple Summer Marinade
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🔥 Punky Pineapple Summer Marinade
A deep, more savory, heat‑forward marinade— perfect for chicken, shrimp, pork tenderloin, grilled veggies, or tofu.
8 oz Marinade Ratio (3:1 oil to vinegar)
- 6 oz Habanero Whole Pepper Fused EVOO
- 2 oz Golden Pineapple White Balsamic
- 1 tsp Dry Mustard (keeps the emulsion stable even in a marinade)
- 1 tsp Sea Salt
- ½ tsp Cracked Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Smoked Paprika (ties the pineapple sweetness to the grill)
- ½ tsp Dried Oregano
- ¼ tsp Dried Thyme
- Optional: 1–2 tsp Honey for caramelization on the grill
🌿 Why these herbs work
- Oregano → brings that savory backbone that pineapple LOVES. It’s the same chemistry that makes al pastor work.
- Thyme → adds a lemony lift that keeps the marinade bright instead of heavy.
- Paprika + garlic + onion → give structure and depth so the marinade doesn’t taste like “sweet heat only.”
🍗 How to Use It
Chicken (breasts, thighs, tenders)
Marinate 2–4 hours. Grill or roast. Brush extra marinade during the last minute for shine.
Shrimp
Marinate 15–20 minutes max. Grill hot and fast.
Pork Tenderloin
Marinate 4–6 hours. Sear then roast, or grill whole.
Veggies (zucchini, peppers, onions, mushrooms)
Marinate 30–60 minutes. Grill until charred and glossy.
Tofu
Marinate 2 hours, bake or grill.
Get your perfect pairing for this recipe here: https://grazeoil.com/products/july-perfect-pairing-set-golden-pineapple-white-balsamic-and-habanero-fused-evoo
~Graze with Intention
