Luau Pork Teriyaki
Experience the tropical flavors of Hawaii with this irresistible Luau Pork Teriyaki recipe! Juicy, tender chunks of pork tenderloin are marinated in a vibrant blend of soy sauce, sweet pineapple juice, brown sugar, and fragrant garlic and ginger, then grilled to perfection for a smoky char. Caramelized pineapple rings add a tangy-sweet burst, while a glossy homemade teriyaki glaze ties it all together. Garnished with crunchy sesame seeds and fresh green onions, this dish is perfect served over steamed rice or alongside stir-fried veggies for a complete island-inspired feast. Ready in just 50 minutes (plus marinating time), this recipe brings bold, tropical flavors to your table any night of the week.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 0.5 cups Soy sauce
- 0.25 cups Brown sugar
- 0.5 cups Pineapple juice
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Sesame oil
- 8 slices Pineapple rings
- 1 tbsp Vegetable oil
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 stalks Green onions, sliced
- 1 tbsp Sesame seeds
Instructions
Trim any excess fat from the pork tenderloin and cut it into bite-sized chunks.
In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, and sesame oil to create the marinade.
Reserve 1/4 cup of the marinade for later use, then pour the rest into a resealable plastic bag. Add the pork chunks to the bag, seal, and refrigerate for at least 2 hours (or up to overnight) to marinate.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates or pan with vegetable oil.
Remove the pork from the marinade, shaking off any excess liquid. Grill the pork pieces for 3-4 minutes per side, until charred and cooked through. Internal temperature should read 145°F (63°C).
Grill the pineapple rings for 2 minutes per side until caramelized and slightly softened. Set both the pork and pineapple aside.
In a small saucepan, combine the reserved 1/4 cup marinade with cornstarch and water. Cook over medium heat, whisking constantly, until thickened into a teriyaki glaze (about 2-3 minutes). Remove from heat.
Plate the grilled pork and pineapple. Drizzle the teriyaki glaze over the pork.
Garnish with sliced green onions and sesame seeds. Serve with steamed rice or stir-fried vegetables, if desired.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 26.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
