Why Sugar?

When developing a rub or a blend with seasoning meat in mind, one almost always encounters the ingredient sugar. This is because sugar caramelizes as it melts and it helps form a crust over the meat with will lock in juices and flavors. Sugar can be a scary addition to rubs, what with the rising health problems in the United States that many of can be attributed to sugar. Sugar and salt have both become a sort of curse in the food world, but they also be a great asset to cooking when used properly and in moderation in a way that is less likely to negatively affect health.

Despite the fact that moderation is key for any ingredient in any diet, many manufacturers will load up their rubs and seasonings with sugar and salt to capitalize on the fact that they are less expensive ingredients, so they can maximize profits. This is not the case with us, as we prioritize transparency and health above all else. We want to make sure we are providing a good quality product while also recognizing that there is absolutely a place for sugar in cooking, as long as it’s used correctly. In some cases, like this rub, a little bit of sugar can help in optimizing flavor!

The Story of Pineapple Serrano Rub

For a long time this was a popular rub but the pineapple juice powder we were using had some unsavory ingredients in it that we were uncomfortable with adding to the rub. Unfortunately that meant we had to discontinue this until we could find a better pineapple juice powder. Luckily we’ve been able to source a satisfactory pineapple juice powder and bring this rub back. We hope you are just as excited as we are!

This blend was born out of a brief obsession with that “heat and sweet” that is sweeping across America’s taste buds. This time, we wanted something a little more out of the ordinary, something more along the lines of fruity and spicy and not necessarily candy flavored and spicy.

Habanero seems to be a popular choice for this specific type of sweet heat, but we wanted to go with something a little more unique. So, the Serrano chile with its spicy, smoky, crisp flavor and citrus undertones was chosen for its incredible, nuanced layers of flavor. Next came the question of fruity sweetness. Sugar was not off the table, but the fruit should be something unusual tool. In comes pineapple with its vibrant, tropical flavor that can perfectly balance sweetness and tartness- a perfect candidate for a partner to the Serrano.

The two flavors were off to a good start together, but there was still just a little something missing. Tartness is a factor that sometimes gets forgotten in these sweat heat flavors, but we wanted to make sure this was included in our rub. Thus, a dried Apple Cider Vinegar powder was added and it helped to perfectly harmonize the two flavors.

Cooking with Pineapple Serrano Rub

You can use this blend as a meat rub or on roasted vegetables. We recommend it as a grill seasoning, but it can be used on anything you can cook in the oven or on the stovetop. This is fantastic on chicken, as it helps make that delicious crusty coating because of the molasses in the blend. The lightness of the pineapple flavor really shines through on a milder meat like chicken.  If you are looking for a blend that can act as your grilled chicken go-to, this is it! It would work similarly with white fish, but experiment with your favorite meats to see what you love this on. 

Pineapple Serrano Rub is an incredible seasoning on tofu, especially fried tofu. Take a package of your favorite tofu and remove it from the packaging, draining all excess liquid. Press the tofu with a paper towel to absorb as much liquid as possible. Cut the tofu into small squares, about bite sized pieces, and press them again if they are wet. Coat the tofu in cornstarch of arrowroot powder. Pan fry them in a thin layer of oil, over medium high heat and flip the squares as they brown. Just as they’re about to finish cooking, sprinkle some of the pineapple serrano rub over them. Serve with some snap peas and water chestnuts for a delicious meal full of pleasing textures.

Flavor Profile

The first flavor you will experience in this rub is the understated sweetness of the pineapple. Quickly you will encounter the flavor of roasted garlic, and a slight tartness from the vinegar. Finally, the heat from the serrano will hit the back of your throat with that subtle, smoky burn that really makes this blend stand out. This is the sort of heat that anyone can enjoy, as it is not incredibly hot.

What’s In It

Our Pineapple Serrano Rub is hand blended with Pineapple Juice Powder, Garlic, California Sweet Paprika, Smoked Red Serrano, Molasses, Apple Cider Vinegar, Sea Salt, Coriander, Ancho Powder, and Citric Acid.

Helpful Hints

As a general rule of thumb, a tablespoon of dry rub per pound of meat. If you are using it on fish, use half of that amount per pound. In general, we recommend that you use less to begin with as our spices and seasoning blends are quite flavorful and you can always add more flavor later, but you can’t take it away once it’s been added.

Read More