PINEAPPLE-CHIPOTLE MARINADE

In a small bowl, combine 1/2 cup cider vinegar, 1/3 cup frozen pineapple-juice concentrate, 2 tablespoons molasses, 2 tablespoons chipotle peppers in abodo sauce, 1 tablespoon canola oil and 2 teaspoons salt. Use 1/2 cup to marinate chicken, pork or shrimp. Reserve remaining marinade for basting.

Makes about 1 cup, for 4 to 8 servings.

[Eating Well, July/August 1998]