Molasses adds a rich character to this tropical marinade. Try it with chicken, pork or shrimp.

Makes about 1 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1/2 cup cider vinegar
1/3 cup frozen pineapple juice concentrate
2 tablespoons molasses
2 tablespoons chopped chipotle peppers in adobo sauce
1 tablespoon canola oil
2 teaspoons salt

Combine vinegar, pineapple juice concentrate, molasses, chipotles, oil and salt in a small bowl. Use 1/2 cup to marinate chicken, pork or shrimp. Reserve remaining marinade for basting.

NUTRITION INFORMATION: Per teaspoon: 9 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 100 mg sodium; 23 mg potassium.
0 Carbohydrate Servings

TIP: Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or at melissas.com and ground in the spice section of many supermarkets.

I made this on chicken along with EW's recipe for Black Sticky rice and pineapple. It was fabulous.

K, Chicago, IL