All-Purpose Fajita Marinade
The secret to great fajitas isn't the technique — it's the marinade. Pineapple juice tenderizes the meat naturally while Chipotle Infused Olive Oil adds smoky depth and Neapolitan Herb Balsamic brings an herby, slightly sweet richness that you don't get from plain lime juice marinades. Five minutes to put together, and it works on chicken, steak, shrimp, or portobello mushrooms equally well.
Recipe: All-Purpose Fajita Marinade
Makes enough for 1.5–2 lbs of protein — prep 5 minutes, marinate 3–6 hours
Ingredients:
½ cup pineapple juice
3 tbsp fresh squeezed lime juice
¼ cup Chipotle Infused Olive Oil
3 tbsp Neapolitan Herb Balsamic
4–6 cloves garlic, minced
1 tsp salt
½ tsp ground black pepper
¼ tsp ground cumin
½ tsp dried oregano
Instructions:
Combine all marinade ingredients in a large measuring cup or bowl and whisk to combine. Reserve 2 tbsp separately for tossing with your vegetables.
Trim your protein and place in a shallow dish or zip-lock bag. Pour the marinade over, ensuring full coverage.
Seal and refrigerate for 3–6 hours. Don't go longer with chicken — the pineapple enzymes can over-tenderize and affect texture.
When ready to cook, remove from marinade, shake off excess, and grill or sear on high heat. Toss sliced peppers and onions in the reserved marinade before cooking alongside.
Works Beautifully On: Chicken thighs or breasts, skirt steak or flank steak, shrimp (marinate 30 minutes only), portobello mushrooms (marinate 1 hour).
