Whether you are serving it for a family dinner or a special celebration, this recipe will make the most of your pork and poultry.  The two keys are a long marinade time and basting often while the meat cooks.  My favorite is cooking it on the grill.

• 8oz pineapple tidbits or pieces (including juice)
• 1/2 cup Gingerale
• 1/2 cup Chive Blossom or Garlic Vinegar
• 3 tbsp vegetable oil
• 3 tsp Jamaican Jerk Seasoning
• 1/4 cup fresh thyme, chopped

Mix all ingredients. Put meat and marinade in a resealable plastic bag. Allow to sit for a few hours or overnight. Fire up the grill, broiler, or even heat in a pan on top of the stove. Cook until your meat is done and heated through. Baste during cooking.