3 limes, juiced
1-1/2 c fresh pineapple puree
1 c brown sugar
1/3 c soy sauce
2 cloves garlic
2 chipotle chiles with adobe sauce, finely minced
1 T liquid smoke
1 T chili powder
1/4 tsp cumin
1/4 tsp ginger
dash crushed red pepper
Pineapple contains an enzyme, bromelin, which breaks down tough meat fibers. It is like a natural Accent, without the MSG. Canning and bottling destroys the enzyme, so use a fresh pineapple. After peeling and coring the pineapple, chunk about 1/4 of the fruit and blend in a blender, to get the pineapple puree. (The remaining pineapple can be chunked, placed in a ziploc, and frozen to use in smoothies, or eaten fresh.) Mince the garlic, sprinkle with salt, and mash with a fork until the garlic turns into a paste. Mince the chipotle chiles (I grate them in the mini prep food processor). Combine all the ingredients in a bowl and whisk to combine. Marinate beef or chicken (tougher cuts overnight.) Grill.
This marinade makes wonderful caribbean barbequed beef!
Gluten restrictions: use tamari in place of the soy sauce.
Update: if you cannot find chipotle chiles in adobo sauce, use mock chipotles in adobo sauce.