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Two chicken breasts marinated in meat marinade on a gas grill

Farmhouse Meat Marinade

Pineapple juice creates a sweet balance for garlic, ginger, soy sauce and other flavors that makes the BEST homemade meat marinade.
Course Main Course
Cuisine American
Keyword meat marinade
Prep Time 5 minutes
Marinade time 1 day
Total Time 1 day 5 minutes
Servings 12 people
Calories 196kcal


  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 2 tablespoons brown sugar
  • 1 teaspoon ginger
  • 1 teaspoon pepper freshly ground
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 3 - 4 pounds meat


  • Mix all ingredients together in a gallon sized self sealing bag.
  • Trim meat if desired and cut to size, add to bag.
  • Marinate meat for 1-2 days in the refrigerator and turn meat several times for best results.
  • Cook meat using desired method and discard marinade.


  • Watch “use by date” on raw meat and marinate AND cook before this date
  • Shake pineapple juice well before using as the contents separate
  • Marinate for at least 24 hours
  • Always use a digital meat thermometer and cook meat to the proper internal temperature found on this handy FoodSafety.gov chart
  • Always promptly and safely discard used marinade
  • Never put marinade that touched raw meat on cooked meat, this is called cross-contamination and should be avoided
  • Avoid marinading ground meat like sausage or hamburger, dry seasoning works best sprinkled on or mixed in ground meat


Calories: 196kcal | Carbohydrates: 5g | Protein: 29g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 888mg | Potassium: 536mg | Fiber: 1g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg