Today I decided to try a little more cooking with beer. With summer in full swing, I wanted to grill something on the barbeque. Looking around, I noticed I had some canned pineapple and one last bottle of Spearhead's Hawaiian Style Pale Ale. It didn't take long for the wheels in my head to connect the two, so I decided to try making up a marinade.
Here's a list of what you'll need:
- 1/4 cup of olive oil
- 2 gloves of garlic
- 1/4 cup finely chopped red onion
- 1/2 cup of finely chopped parsley
- 1/2 cup of finely chopped pineapple
- 1/2 cup of pineapple juice (pick up a can of pineapple tidbits for these two steps)
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1 cup of Spearhead Hawaiian Style Pale Ale
This should do 4 chicken breasts. Since this was my first test batch, I tried it on 10 chicken thighs.
Follow these simple steps:
Final outcome: I let this marinate for about 2 hours before I started cooking. The tastes were very subtle: sweet from the pineapple, bitter from the hops of the beer, and a very mild spice from the paprika, cumin, garlic and onion. I think the flavours would have been considerably stronger had I let it marinate longer, so I would recommend letting it sit for at least 4 hours. An extra addition not seen above would be to add a pinch of salt to the marinade.
Recommended pairings: garlic potatoes or rice (you could actually boil the marinade and pour it over the rice, too.)
Give it a shot and let me know what you think!
Thanks for reading!