Quote:
Originally Posted by synaesthetic
You don't want to marinate for more than 24 hours or the meat will be cooked by the acid, which may cause it to get overcooked when you put it on the heat. Acid can cook meat pretty darn quickly.
Fresh pineapple (and its juice) also contains bromelain, a natural enzyme that tenderizes meat. If you leave meat in the presence of that enzyme too long it will get mushy and gross. If you want to use pineapple juice as part of a marinade, use canned pineapples or juice because the enzyme is destroyed during the canning process.
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Thanks for the pointers. It is tiny cans of Dole canned pineapple juice, so it should be fine.
I think I might just leave out the balsamic vinegar and just use the other three components. Will the soy sauce tenderize the meat, too? Does anyone think I should add a bit of vinegar in it, too, or would the flavors be the best with just pineapple juice, soy sauce, and garlic?