In a large glass or ceramic bowl, stir together all ingredients. Pour into a gallon freezer bag with zipper closure and use as a marinade for up to 1½ pounds of fish, chicken pieces, beef, pork, or lamb.

Place zippered bag in a bowl in refrigerator. Marinate fish for 15 to 30 minutes; most chicken, pork, or beef for 4 to 6 hours; lamb cubes for 6 to 8 hours; and tougher cuts like flank steak or top round roasts for up to 24 hours. Turn occasionally to ensure all pieces get covered.

Before cooking, shake off excess marinade, as the natural sugar in the pineapple juice may burn. Grill, broil, or roast meats and fish as desired.

Makes about 5 cups.

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