Question about using pineapple juice in marinades

TRex

Someone told me the other day the using pineapple juice in marinades will result in very tough meat. Is that true? I had been thinking about using pineapple juice to marinate pork loin chops or fajita beef, but now I'm not so sure if it's a good idea.[p]Anyone have any experience with this?[p]Thanks,[p]TRex

Peanut

TRex,
I made some pineapple spare ribs Sunday morning at the Texasfest. I realize you left Saturday. The longer you cook the rack, the more tender it becomes. It is straight pineapple juice so if you do not like the flavor, I guess you can dilude it. I have never attempted it on beef. Good luck and let us know how it turns out!

Unknown

TRex,
The way i understand it, Pineapple is supposed to break down mean. many tenderizers are made from pinaple and papya.
I wouldn't understand why it would make it tougher

countrydoc

TRex,
I have used pineapple juice with success for chicken. I use equal parts soy sauce and pineappel juice plus crushed garlic (I use lots) and marinate for an hour or two. This has resulted in TENDER chicken. The secret is papain, a proteolytic enzyme in the juice. You might get similar results with pork--worth a try. countrydoc

Chubby

TRex,[p]Greetings neighbor!![p]I've used pinapple many times in sauces, and as a component in a marinade. A couple of observations......[p]Always use fresh pineapple juice...the processed product is heated in the canning process, and the beneficial enzymes are killed in the process.[p]Going too long in the mairnade will result in "rubbery" texture when it comes to fowl. A "mushy" product is the result when overdone with pork, or beef.[p]Used sparingly...it's a great tenderizer and flavoring component!![p][p]Evans[p]"Eat heavy...Dress cool"!!

TRex

Chubby,[p]So if you were going to marinate a couple of 1.5" thick pork loin chops, how long would you let them sit in the pineapple juice - a few hours, , 30 minutes, overnight . . ??[p]Just trying to get it right - the "rubbery" and "mushy" thing was also something the guy warned me about.[p]Thanks,[p]TRex

Angie2B

TRex, I saw a guy on the food network inject a butt twice during a cook, with pineapple juice. He ended up winning the competion. It was on one of those BBQ shows aired recently.

Chubby

TRex,[p]If you're using FRESH pineapple....I'd do one for 1hr...and one @ 2. See which one you like better. On a good chop at that thickness...2 hrs would be my call![p]Are you looking to impart flavor...or tenderize? [p]Evans[p]