Quote:
Originally Posted by 104timberwolf
Pineapples contain bromelain, a natural meat tenderizer. My experience has been that, if left in contact with meat for too long, the meat will become mushy.
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I've made the mistake of making Teriyaki marinade with fresh pineapple juice and the chicken skin turned to a mushy mess on the grill. I would cook the pineapple down a bit. I've never had a problem with the canned stuff...
I also ruined smoke nice chunks of beef tenderloin skewered with fresh chunks of pineapple. I love grilled pineapple so know I cook it separately...