3 tablespoons (45 ml) pineapple juice

1/2 jalapeño, seeded and coarsely chopped

1 clove garlic

Juice and zest of 1/2 lime

2 tablespoons (30 ml) vegetable oil

2 teaspoons (10 ml) chili powder

1/4 teaspoon (1 ml) salt

Tabasco sauce, to taste

In a blender, purée all the ingredients. Pour the marinade into a bowl. Add the meat and toss to coat. Cover and let marinate in the refrigerator for 3 to 6 hours.

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