Fajita Marinade

We cook skirt steak a lot. And grill chicken. And pork. And I have one marinade that I use quite a bit. I got it from my buddy Fran, and he learned it while working at Pappasito’s in Houston back in the 90’s. It’s dead simple and makes for a really good taste on any meat you choose.

For beef, the longer you marinade it the better. For chicken breasts, pound them out first and don’t marinade over a couple of hours.

Time to prep: 5 minutes


  • 1 can (¾ cup) pineapple juice
  • ¾ cup soy sauce
  • 1 ½ cups of water
  • ½ tbsp fajita seasoning


Pour the can of pineapple juice into a gallon ziplock container. Hold on to the can.

Next, fill the can up with soy sauce and pour that into the bag.

Fill the can twice with water and pour that into the bag.

Add the seasoning to the bag, seal it and shake well.

Add your meat to the bag. This much marinade can usually handle 3 or 4 pounds.