Pineapple-Rum and Ginger Steak Marinade

This pineapple-rum and ginger steak marinade provides a nice sweet flavor from the brown sugar coupled with the robust earthiness of the rum and soy sauce. It works beautifully on all cuts of steak, and the recipe can be doubled and used on beef roasts. Even better, this marinade can be served as a side sauce. See notes below for directions.

Ingredients for pineapple-rum and ginger steak marinade:

  • Pineapple juice: pure pineapple juice, not pineapple fruit drink.
  • Dark rum
  • Soy sauce: or GF Tamari for gluten sensitivity
  • Brown sugar
  • Shallot
  • Fresh ginger
  • Garlic
  • Asian chili sauce
  • Salt
  • White pepper: substitute with black pepper
  • Mint leaves, optional
pineapple rum ginger marinade

Making the marinade:

  • Combine all marinade ingredients in a medium bowl. Taste for salt and sugar content and adjust accordingly. Let mixture stand for 10 minutes to let the flavors marry. Use as needed.
  • This recipe makes enough marinade for 6 small steaks, 4 medium steaks, and 2-3 large flat steaks. Double recipe for beef roasts weighing more than 4 pounds.
  • If making ahead of time, store in an airtight container in the fridge for five days after preparation. Discard any marinade that has come into contact with raw meat.

Marinating times: 

  • steaks: 2-4 hours
  • roasts: 4-12 hours
pineapple, rum, and ginger steak marinade
pineapple, rum, and ginger steak marinade

Use as a sauce:

Need a sauce for your steaks? Here’s how to make a sauce out of this pineapple-rum and ginger steak marinade.

  • Double the marinade recipe and split it in half. 
  • Use half of it as a marinade, and place half into a saucepan. Bring mixture to a quick boil, reduce heat to low and let it simmer for 3-5 minutes, stirring often. Watch for burning. 
  • The sauce should coat a back of a spoon but remain a little runny. 
  • If you’d like it thicker, bring the heat back to medium-high, combine 2 teaspoons of cornstarch with 1 tablespoon of water, and carefully whisk it into the sauce. Let the mixture bubble for 1-2 minutes until thickened. Remove from heat, give it a good stir, cover and keep warm. Serve on the side or right on top of your steak.

 

Pineapple, Rum, and Ginger Steak Marinade

Pineapple-Rum and Ginger Steak Marinade

This steak marinade provides a nice sweet flavor from the brown sugar coupled with the robust earthiness of the rum and soy sauce. It works beautifully on all cuts of steak, but the recipe can be doubled and used on roasts as well. This marinade can be served as a side sauce. See notes for directions.
5 from 2 votes
Print Pin Rate
Course: Marinades/Brines
Cuisine: Fusion
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 Cups

Ingredients

  • 1 cup pineapple juice
  • 1/2 cup dark rum
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1 small shallot, minced
  • 1 1/2 tablespoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1-2 teaspoons Asian chili sauce
  • 1/2-1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4-6 mint leaves, finely chopped (optional)

Instructions

  • Combine all marinade ingredients in a medium bowl. Taste for salt and sugar content and adjust accordingly. Let mixture stand for 10 minutes to let the flavors marry. Use as directed.
  • This recipe makes enough marinade for 6 small steaks, 4 medium steaks, and 2-3 large flat steaks. Double recipe for beef roasts weighing more than 4 pounds.
  • If making ahead of time, store in an air tight container for up to 5 days after preparation. Discard any marinade that has come into contact with raw meat.

Notes

Photo by: mtoome/Depositphotos
 
Sauce: Love the flavor and want it mixture as a side sauce. Simply double the recipe and split in half. Use half of it as a marinade, and place half into a saucepan. Bring mixture to a quick boil, reduce heat to low and let it simmer for 3-5 minutes, stirring often. Watch for burning. Sauce should coat a back of a spoon but remain a little runny. If you'd like it thicker, bring heat back up to medium high, combine 2 teaspoons of cornstarch, with 1 tablespoon of water, and carefully whisk in. Let mixture bubble for 1-2 minutes, until thickened. Remove from heat, give it a good stir, cover and keep warm. Serve on the side.
Dietary: Yes, you can make this recipe gluten free friendly. Some Asian chili sauces are gluten free! Use a low sodium tamari or gluten free soy sauce to replace wheat containing soy sauces. 
 
Pineapple-Rum and Ginger Steak Marinade

One thought on “Pineapple-Rum and Ginger Steak Marinade

  • January 7, 2020 at 7:20 pm
    Permalink

    5 stars
    I have a new York sirloin and wanted to do a spin on a steak. I love love love this recipe. I used the kraken 94 proof and Goya pineapple juice and followed the recipe. It is very good and tender. I let the marinade sit for more than 2 hours and it taste unbelievable!!!!

    Reply

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