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Pineapple and Rum Marinade

Sticky and sweet, this ginger, pineapple and rum marinade from Levi Roots will add a Caribbean-inspired flavour boost to your meat this barbecue season.

From the book


When it comes to Caribbean food, pineapple and rum have to be two of the tops. So here they are, joined together in happy matrimony in one beautiful marinade glaze. This is great with chicken, pork or even lamb or beef – not only is the flavour great, but the pineapple juice works to tenderise meat nicely.

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500ml pineapple juice
100ml dark rum
1 tbsp finely grated fresh root ginger
2 tbsp soft light brown sugar
12 allspice berries, lightly crushed


Put everything into a pan and slowly heat to dissolve the sugar. Increase the heat and boil for 5 minutes to reduce slightly. Set aside to cool.

Use this mixture as a marinade for your chicken or meat – you want to let it absorb all the flavours for a couple of hours if possible. Remove the meat or chicken from the marinade, shaking off any excess, and place on the barbecue. While the food is cooking, return the marinade to the pan and bring to the boil. Reduce to a sticky glaze and brush this over the chicken or meat towards the end of cooking to give a final layer of flavour and a beautiful shine.


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From the book: Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul

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