Pineapple Lime Chicken

Brisket Lover · March 08, 2009, 12:02:48 PM

Today I am dehydrating some pineapples and limes were on sale so I bought some of those too. With what was left of them I put into a blender to make a marinade that I just injected into a roaster chicken. Im not sure how I am going to cook it yet or what else to do with it but I have a few hours to decide. I may just cut the back out and cook it in the oven. It was fast an easy when I did Guy's Mojito Chicken a few months ago, and came out wonderful.

Brisket Lover · March 08, 2009, 06:38:18 PM

wasn't all that great. Some of the chicken turned out mushy and really sour. Im guessing too much lime. We each had a full plate and I rinsed the rest off to use in another dish. So experiment was not a success.

Gizmo · March 08, 2009, 08:21:04 PM

How long was the chicken in the lime? I suspect if it was in there for a bit of time, the acidity in the lime broke down the chicken fibers.

Caneyscud · March 09, 2009, 08:23:16 AM

I would rather suspect the pineapple. It contains a naturally occurring enzyme that breaks down protein and collagen. I'd try it again, the flavor combo is great on yardbird. I just wouldn't use the pineapple in the injection. Use it on the outside - or under the skin. A little heat goes good with the combo also.

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Brisket Lover · March 09, 2009, 09:35:35 AM

They were both on for about 3 hours or so until I finally go around to heating it up. Next time I wont inject it because I know it is great on kabobs.

Habanero Smoker · March 09, 2009, 02:08:39 PM

I would think dehydration would have killed the enzymes, but I'm not sure. I know that when I use pineapple juice for flavor in a brine, I will bring it up to 165°F for a few seconds to kill the enzymes.

Brisket Lover · March 09, 2009, 02:22:07 PM

Quote from: Habanero Smoker on March 09, 2009, 02:08:39 PM
I would think dehydration would have killed the enzymes, but I'm not sure. I know that when I use pineapple juice for flavor in a brine, I will bring it up to 165°F for a few seconds to kill the enzymes.

Oh sorry, I meant what I didn't dehydrate I put into the blender.

Habanero Smoker · March 09, 2009, 02:24:48 PM

Oh! I see it now.

Caneyscud is right on the money about the enzymes. Fresh ginger is another one you want to be careful of; it also has enzymes that will turn you meat into mush.

Caneyscud · March 10, 2009, 01:02:09 PM

Did not realize that about fresh ginger! Ginger beer and gingerade are pretty good though. Could I be tenderizing my stomach lining, making me a softer, gentler caneyscud?

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Habanero Smoker · March 10, 2009, 01:57:42 PM

Quote from: Caneyscud on March 10, 2009, 01:02:09 PM
Did not realize that about fresh ginger! Ginger beer and gingerade are pretty good though. Could I be tenderizing my stomach lining, making me a softer, gentler caneyscud?

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Nah! Your are safe. :) When you buy ginger beer, gingerade or packaged pineapple juice they are pasteurized, so the enzymes are destroyed.