This marinade is what happens when smoky heat meets tropical sunshine. The Chipotle Olive Oil brings a rich, slow-building smokiness that feels right at home on the grill, while the Pineapple White Balsamic adds bright sweetness and acidity that helps tenderize proteins and balance the spice. Dijon mustard rounds everything out with a subtle tang, creating a marinade that's bold enough for steak, vibrant enough for chicken, and surprisingly delicious on shrimp, pork, or grilled vegetables. As it cooks, the pineapple caramelizes into lightly charred, sweet-savory notes while the chipotle develops a deep smoky finish that keeps you coming back for another bite. It's the kind of flavor combination that instantly tastes like summer cookouts, backyard grilling, and plates that disappear faster than expected.

I N G R E D I E N T S :

• 1/2 cup Rocky Mountain Olive Oil Chipotle Infused Olive Oil
• 1/2 cup Rocky Mountain Olive Oil Pineapple White Balsamic Vinegar
• 2 tablespoons of Dijon mustard 
• 1 tablespoon sea salt
• cracked black pepper to taste

I N S T R U C T I O N S :

Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice and coat evenly. Refrigerate for the recommended time below. 

M A R I N A T I O N    T I M E S :

• Boneless chicken: 1+ hour
• Bone in chicken: 2+ hours
• Steak: 2+ hours
• Pork: 2+ hours
• Shrimp / Fish: 1 hour