Years ago, when my husband and I were newly engaged and had just moved from Chicago to the Bay Area, we decided to outfit our very first apartment with a small grill. Even though our balcony was tiny, we were excited to take advantage of living somewhere you can grill nearly year-round. We shopped for a compact charcoal grill, came home eager, and began a long-running love affair with outdoor cooking.
On that little grill, on that little balcony, we worked our way through my father-in-law’s handwritten recipe cards. He is the king of marinades in our family, and his notes are the ones I reach for most of the grilling season. One of my favorites is a pineapple rum marinade that produces wonderfully glazed, deeply flavored pork—what we call Pineapple-Rum Glazed Grilled Pork Chops.
Using a marinade like this makes summer cooking both simple and flavorful. Letting pork soak overnight means minimal prep the day you cook, and the flavors develop while you focus on the other parts of the meal. It’s perfect for weeknight dinners, small gatherings on a balcony or patio, and for anyone who wants an easy way to bring bold flavor to grilled pork or beef.
Below is the original marinade recipe adapted directly from those handwritten cards, followed by practical tips for marinating, grilling, and serving so you can get reliable results every time. The recipe makes about 1 cup of marinade and can handle several pork chops or equivalent cuts of meat.
Pineapple Rum Marinade
For pork or beef. Makes 1 cup.
- ½ cup rum (such as Bacardi Light)
- ¼ cup soy sauce
- ¼ cup pineapple juice
- 2 tablespoons lemon juice
- 1 teaspoon dry mustard or Dijon mustard
- 1 tablespoon molasses
- 2 teaspoons ground ginger
- 2 cloves garlic, crushed
- ½ teaspoon black pepper
Combine the ingredients in a bowl or a resealable plastic bag and mix until well blended. Add your pork chops (or beef) and refrigerate, turning occasionally, for several hours or overnight. When ready to cook, remove the meat from the marinade and allow excess to drip off. Grill the meat to your preferred doneness, basting occasionally with reserved marinade.
Notes and Tips for Best Results
Marinating time: For pork chops, plan on at least 4 hours and preferably overnight for deeper flavor. For tougher cuts of beef, a longer marinating time can help tenderize and flavor the meat. Always marinate in the refrigerator.
Safety and basting: If you plan to use the leftover marinade as a finishing sauce, bring it to a full boil in a small saucepan for several minutes to kill any bacteria from raw meat. Alternatively, reserve a portion of the marinade before adding raw meat and use that reserved portion for basting or serving.
Grilling tips: A charcoal grill lends a classic smoky flavor, but this marinade works well on gas grills and even a hot skillet or broiler. Keep an eye on sugars from the pineapple juice and molasses, as they can caramelize quickly and may cause flare-ups. Baste sparingly toward the end of cooking to develop a glossy glaze without burning.
Variations and substitutions: Use Dijon or dry mustard depending on what you have. If you don’t have molasses, a small amount of brown sugar or dark honey can provide sweetness and body—adjust to taste. The rum adds depth; if you prefer not to use alcohol, replace with additional pineapple juice plus a splash of apple cider vinegar for acidity.
Serving suggestions: Pineapple-Rum Glazed Pork Chops pair nicely with grilled pineapple slices, a fresh green salad, coconut rice, or a simple slaw. Garnish with chopped cilantro or green onions for color and a bright finish.
This marinade is a family favorite because it’s easy to prepare, stores well, and turns simple cuts of meat into a memorable meal. Keep a jar of this marinade recipe on hand during grilling season—you’ll find it becomes one of your go-to recipes for quick, flavorful outdoor cooking.