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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 minutes

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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