Help: Chicken & pineapple juice

Jeepster47

Had dinner tonight with a large group at one of our local steak houses.   They cook in the room over an open grill with lump charcoal. You can cook your own protein or have them cook it for you ... I always let them cook it for me.

One of the party likes chicken, so ordered grilled chicken breast.  The missus and I tried her chicken and it was great ... tender, juicy, and cooked to perfection.  Found out the chicken breasts are marinated in pineapple juice.  Anyone have any experience with preparing chicken breasts this way?  Anything added to the pineapple juice?  Marinated for how long?  Etc??? 

SOUTHERNLINKSBBQ

There is an enzyme in pineapple that is a natural tenderizer. I make a pineapple brine that I inject in my pork butts for doing Al Pastor pulled pork. Im sure it would work great with chicken as well. 

caliking

I've made huli huli chicken before, which has pineapple juice in the marinade. An overnight marination changed the texture of the meat and made it somewhat mushy or mealy. A shorter marination of a few hours tenderized the meat without wrecking the texture. I think 4hrs or so worked well, from what I recall.

RRP

Alexanders?

Hans61

Jeepster47

RRP said:

Alexanders?

Yep ...

Eggcelsior

The enzyme is bromelain. It's sort of like citrus on seafood, whereas you only want to marinate for a relatively short time or the meat can get mushy. Papaya has an enzyme that tenderizes as well, called papain.

Jeepster47

Thanks for the help guys.

Marinated the chicken breasts in pineapple juice for four hours.  Cooked, raised direct, for 33 minutes at 375 degrees.  No rub.  The breasts were tender and the texture was still firm.  Orange chips for smoke ... will go back to chunks as soon as this bag of chips is used up.  The pineapple flavoring was very mild.  Plan on repeating the cook next week with Dizzy Pig's Pineapple Head rub.

nolaegghead

That enzyme is active in fresh pineapple juice.  It's not viable in canned. 

Jeepster47

nolaegghead said:

That enzyme is active in fresh pineapple juice.  It's not viable in canned. 

Now you tell me!!!  Will adjust ... thanks.

RRP

Tom,
Have you ever tried marinating pounded chicken breasts in spicy Italian salad dressing? That is one of my wife's favorite meals on the egg. I melt a couple pieces of havarti and munster cheese right before taking off and serve them on a crossiant. That sandwich rocks! 

northGAcock

Eggcelsior said:

The enzyme is bromelain. It's sort of like citrus on seafood, whereas you only want to marinate for a relatively short time or the meat can get mushy. Papaya has an enzyme that tenderizes as well, called papain.

Dlyan.....you right smart to have come out of Charleston.

bgebrent

Bromelain is a naturally occurring enzyme in pineapple that has been shown in peer reviewed studies to reduce the extent and duration of bruising in post operative patients in facial plastic surgical procedures.  Arnica Montana as well.  So if you want your food less bruised, use these supplements in advance.

The Cen-Tex Smoker

It's usually some form teriyaki and pineapple in places like that. It's does not taste asian but you get the salt from the teriyaki.

I usually add a little oil and vinegar too. 

Try something like:

I small can pineapple juice (don't use fresh or the Bromelain will mush up your chicken)
1/2 cup evoo
1/4 cup red wine vinegar
1/4 Teriyaki

blend until emulsified and marinate yard bird  4 hours to overnight (no longer than 4 hrs with fresh pineapple)

That should get you close.

Leave out the oil and vinegar if you don't like the tanginess if gives it.