Not sure if someone already posted about this recipe. The flavors are bright and wonderful, and goes great with homemade pico. Just don't leave the meat in the marinade too long. I tried it with chicken and within a couple hours the meat is now a very creepy level of pasty tender. I'm sure you wouldn't see it to this degree with more dense meats, or if you replaced pineapple with citrus, but then you wouldn't get spoon soft, pullable chicken!
