Turned out good--had for lunch today.Used one haberno pepper, and I sliced a sweet potato and had some large chunks of pineapple I did on the stove top grill pan. I dusted the sweet potato slices with the spices used in the marinade (but nothing hot).
Yesterday was way too hectic and today is a tad cold and I just wasn't in the mood for messing with the charcoal grill.
I had a sirloin roast in one of those stretchy string bags so I pulled it out without messing up the bag, sliced it and pounded and marinaded then rolled it back up, put back in the string bag and did it in the rotisserie I have.
I made the marinade into a sauce with fresh squeezed orange juice but decided the meat was spicy enough as it is so I'm going to freeze the sauce and use it later, maybe brush on a chicken breast or pork chop before baking them.