Spicy Pineapple Kimchi Marinade (Printable Version)
Bold pineapple and chili blend combines with Asian pear for a vibrant, tangy marinade with a spicy kick.
# Everything You’ll Need:
→ Main Ingredients
01 -
1 whole pineapple, trimmed, peeled, and diced into 1 inch cubes
02 -
2 tablespoons granulated sugar
03 -
4.4 ounces gochugaru (Korean red chili flakes)
04 -
2 garlic cloves, finely chopped
05 -
2.3 ounces Asian pear, diced
06 -
2 teaspoons fresh ginger, finely minced
07 -
1/4 cup fish sauce
# Steps to Cook:
01 -
Trim, peel, and dice the pineapple into 1 inch cubes, removing any tough eyes or fibrous portions. Set aside.
02 -
In a blender, combine diced Asian pear, gochugaru, fish sauce, finely chopped garlic, granulated sugar, and minced ginger. Blend until a smooth marinade forms.
03 -
Place pineapple cubes into a large non-reactive lidded container. Pour 1 cup of the prepared kimchi marinade over the pineapple and stir thoroughly to coat each piece evenly.
04 -
Seal the container and refrigerate for 2 hours to allow the flavors to meld and the pineapple to absorb the marinade.
05 -
Serve the pineapple kimchi chilled. Store any leftovers covered in the refrigerator for up to 7 days to maintain freshness.
# Extra Suggestions:
01 -
Adjust the amount of gochugaru to match your preferred spice level.
02 -
This marinade pairs well with other fruits and vegetables.
03 -
For a vegan alternative, replace fish sauce with soy sauce.