[Scottw]

I have used pineapple juice in marinades for too long as well. It has an enzyme in it that will dissolve food. I do use it sparingly when marinading tough cuts of meat and let me tell you, it turns out great. I marinade london broils with some dry rub and pineapple juice then smoke them with mesquite for 2 hours at 220 degrees and they are incredible, no one believes they are londons.