Ingredients
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2/3 cup golden rum
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cup chopped fresh or tinned pineapple (in juice not syrup)
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2 teaspoons brown sugar
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1 teaspoon white pepper
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teaspoon nutmeg (ideally freshly grated)
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teaspoon salt
Liven up your next barbecue with this Rum Tropicana Marinade, perfect for adding flavour to pork, chicken and shellfish. Enough to marinate one kilogram of pork rump for skewers. (Recipe by Anna King Shahab)
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Blend all ingredients. Place pork or other meat in airtight container, toss marinade through and leave to marinate overnight, tossing once or twice
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After removing meat from marinade, retain the liquid to baste meat while it cooks
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