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Recipe Summary

prep:
10 mins
marinate:
2 hrs
grill:
2 hrs
stand:
15 mins
Servings:
18
Max Servings:
20
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Ingredients

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Directions

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  • For marinade, in a small bowl, combine pineapple juice, cooking oil, molasses, lime juice, brown sugar, mustard, soy sauce, and seasoned salt.

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  • Place roast in a plastic bag in a bowl. Pour marinade over meat. Close bag. Marinate in refrigerator for at least 2 hours or up to 24 hours, turning bag once or twice.

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  • In a covered grill, arrange medium coals around outside edges. Test for medium-low** heat above center of grill (not directly over coals). Lift meat from marinade; discard marinade. Place meat on rack in a disposable foil roasting pan. Place pan on grill rack, but not over coals. Close grill hood; grill 2 to 2-1/2 hours or until a meat thermometer registers 165 degree F (temperature will rise 5 degrees F after it's removed from the grill). Add more coals as necessary to maintain heat.

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  • Transfer meat to a warm carving platter. Cover with foil and let stand for 15 minutes before carving. Makes 18 to 20 servings.

*

Tie up roast with string, if the butcher didn't do it for you.

**

To test for medium-low heat, you should be able to hold your hand over the drip pan at food height for 5 seconds before you have to pull away.

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