Pineapple Marinade (Using the Core!)

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🍍 Waste Not, Want Not: Pineapple Core Marinade

Fresh. Flavorful. Sustainable.

I am always looking for ways to get the most out of every ingredient, and when it comes to fresh pineapple, most people toss the core aside, but I see it for what it really is: a hidden gem. Pineapple cores possess a firmer texture and a slightly tangy taste, making them perfect for infusing depth into marinades. Instead of composting these flavorful centers, why not transform them into a culinary powerhouse?

By blending pineapple core with bold, vibrant ingredients, we not only reduce kitchen waste but also create a marinade that’s refreshing, tropical, and absolutely delicious.

A Symphony of Flavors

Imagine the blend of flavors like a beautiful symphony:

The sweetness of the pineapple core plays first violin—bright and fruity.
Soy sauce or tamari adds depth, a savory umami base that anchors the flavor.
Fresh ginger brings a zesty, invigorating punch that wakes up the palate.
Garlic follows with warmth and body, giving the marinade a solid backbone.
Brown sugar softens the acidity, caramelizing perfectly when grilled.
And a touch of sesame oil, kosher salt, and white or mixed peppercorns rounds out the ensemble with just the right complexity.

The result is a marinade that’s not only flavorful but also adaptable across multiple dishes.

Versatile and Delicious

This pineapple core marinade is as versatile as it is vibrant. Whether you’re preparing:

Grilled chicken thighs with tropical flair
Pork tenderloin that melts in your mouth
Shrimp skewers with a zesty glaze
Or even tofu and roasted vegetables kissed with island flavor

…this marinade delivers. It’s equally great for stir-fries, roasting, grilling, or as a base for a bold salad dressing. You can even reduce the leftover marinade into a finishing glaze.

Pineapple Marinade

Using the pineapple core in your cooking is a small, flavorful step toward sustainability. In a world where food waste is a major concern, finding creative ways to use the whole fruit shows respect for your ingredients and the planet. It’s an easy, impactful way to practice smarter cooking and eat with intention.

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Prep Time 10

Equipment

Food proccer or blender

Ingredients

Core from ½ pineapple (or about 2 pineapple cores, chopped)– Substitute with ½ cup pineapple juice if needed
1 inch fresh grated ginger– Or 1 teaspoon ground ginger
2 cloves garlic, minced
2 tbsp tamari or soy sauce
1 tbsp Avocado oil
1/2 tsp Sesami oil
1 tbsp brown sugar
1/2 tsp kosher salt
1/4 tsp ground white pepper or mixed pepper blend

Instructions

Prep the Core: Roughly chop the pineapple core into small chunks to help it blend more easily.
Blend It Up: In a blender or food processor, combine all ingredients. Blend until smooth.
Taste and Adjust: If the marinade seems too thick, add a splash of water or pineapple juice to loosen it.
Marinate:
Chicken: 2–6 hours
Pork: 4–12 hours
Shrimp: 15–30 minutes
Tofu or Veggies: 1–2 hours
Note: Don’t over-marinate seafood, as the acids can “cook” it.
Grill, roast, or pan-sear your marinated ingredients to perfection!

Yield:

About 1¼ cups of marinade
This is enough to marinate:
1½ to 2 pounds of chicken, pork, or shrimp

Final Thoughts from the Galley

This pineapple core marinade is more than a recipe—it’s a reflection of a mindset. It’s about celebrating fresh ingredients, being resourceful, and letting nothing go to waste. Next time you cut a pineapple, think twice before tossing that core. With just a few pantry staples and a blender, you’ll have a mouthwatering marinade that elevates every dish it touches.
Here’s to flavorful meals, full hearts, and less waste—straight from the galley of Steelaway.

Keyword pineapple marinade

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