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Used pineapple juice on a venison joint years ago, turned the meat to almost pate. Be careful as to how long you marinade it for.
Can someone quote me as the over sensitive twat has me on ignore.
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papaya also works wonders
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I’ve done the pineapple/papaya marinade on pork shoulder steaks. Marinades for a morning and eaten for lunch. Absolutely delicious
dancing james
amey
mrJL
@deleted
Tried a freestyle brine/marinade on a butterflied chicken today... Honey, soy, maple syrup (sugar overkill, I know), garlic oil and lemon juice and peel... Left it to marinade for three or four hours then onto the Weber, indirect heat with a handful of hickory chips at the start then moved the coals right under the bird as they faded... Came out great, lovely subtle smoke flavour had permeated right through the meat, very juicy, well seasoned but you couldn't really detect any of the marinade ingredients...
Anyone tried the pineapple marinade on secondary beef cuts? I bought small flank and skirt steaks to experiment on tomorrow... A couple of YouTube videos I've seen suggest it turns tough but flavour packed cuts into tender as fillet steak deliciousness...