Use about 1 piece of breast meat for half of the pineapple core
This is the pineapple core.
Cut into suitable pieces, then put through a food processor to finely grind it. You can also use a knife to mince.
Put the minced pineapple from Step 2 in a plastic bag with the meat and marinade for 1 hour. You can cut the meat or do it as a block, whichever you prefer. See Step 6.
When cooking, wipe off the pineapple core paste with paper towels (If you used a meat chunk, lightly wash it off.)
This is a salty chicken dish I used. Recipe ID: 964759.
6.30.2011 - When marinating a large chunk of meat, use a fork to pierce holes to help the marinade. Let it sit for half a day, ideally a day or two.
Even with thinly sliced meat, add a little raw pineapple juice and set aside for a completely different experience. This can also be frozen.
Use in "Soraten Mama's" sweet & sour pork. Recipe ID: 1285065
Story Behind this Recipe
Pineapple has enzymes that break down proteins. I figured I could use even the cores for meat prep, and the meat became soft and creamy. We don't buy fillet at my house anymore.
This can be used with any type of meat. The pineapple cores can be frozen in Step 2, then naturally defrosted (if you apply heat, the protein-breaking enzymes will be destroyed). Of course, pineapple has the same effect. Also it gets rid of the meat odor and gives a slightly fruity taste.