Pineapple Paniolo - Pineapple + Guajillo

Paniolo — Hawaiian for cowboy. And this rub rides hard.

Pineapple Paniolo brings fresh, bright pineapple sweetness together with the slow-burning smokiness of guajillo chile for a rub that's equal parts island paradise and high noon standoff.

This is the cowboy of the Pacific — sun on the saddle, fire in the pan. Where Mango Bandito is a bar fight, Paniolo is a clean, caramelized crust. The pineapple's natural acidity and sugar cut right through rich, fatty cuts and caramelize into a gorgeous golden bark you can't get from anything else.

We raised a little hell in the lab and launched these 4 outlaws on July 4th to celebrate 250 years of outlaw attitude and independence. It's been well tested and rides hard on poultry, pork, and seafood.

Concentrated formula — you control the sweetness. Mix 1 part rub to 2 parts brown sugar (2 TBS rub + ¼ cup brown sugar covers 10–15 lbs of meat). Or go savory for a brighter, tangy bite that lets the pineapple shine.

Outstanding on pork chops, chicken thighs, grilled salmon, smoked ham, pork loin, and shrimp skewers. The acid in the pineapple makes it a killer on salmon.

Packaged in a resealable 4 oz mylar bag — lightweight, airtight, and built for freshness. No glass, no breakage, no worries.

How to use: Mix 2 TBS rub with ¼ cup brown sugar (optional). Apply liberally, let sit 30 minutes. Grill or smoke — this one loves direct heat to get that pineapple char and caramelization.

Keep your family well fed, your tastebuds dancing, and your neighbors jealous. Don't cheat your meat.

Storage & Care: Made with no preservatives, no anti-caking agents, and no fillers — just real ingredients. Some natural clumping may occur over time depending on storage and humidity. This doesn't affect flavor or quality — simply break up or stir before use. Reseal the bag tightly and store in a cool, dry place for maximum freshness.