Pain-apple Marinade

Pain-apple Marinade
Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio
Recipe type: Sauces
  • 1 No.10 can of pineapple
  • 3 whole habanero chilies
  • 1 ghost chili
  1. Drain the can of pineapple with a chinois to collect all the juice.
  2. Using an immersion blender or regular blender, mix the peppers in the juice. Little flakes of pepper will color the juice to pink.
  3. Pour the pineapple chunks back into the juice and reserve in the walk-in to macerate for 24 hours.
  4. Drain and save the juice before topping pizzas.

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