Pineapple Teriyaki Steak
Take your steak night to the next level with this mouthwatering Pineapple Teriyaki Steak recipe, a perfect fusion of savory and sweet flavors. Tender ribeye or sirloin steaks are marinated in a tangy and luscious blend of pineapple juice, soy sauce, brown sugar, and fresh garlic and ginger, ensuring each bite is packed with bold, tropical-inspired flavor. Grilled to perfection and topped with a glossy homemade teriyaki glaze, these steaks offer restaurant-quality results right from your kitchen. For an added touch of elegance, garnish with caramelized pineapple rings, chopped green onions, and nutty sesame seeds. Perfect for a summer barbecue or an indulgent weeknight dinner, this recipe delivers a balance of smoky, sweet, and umami with every bite. Ready in under an hour (plus marinating time), this dish is sure to impress family and friends alike!
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Recipe Information
Ingredients
- 2 pieces Beef steak (ribeye or sirloin)
- 1 cup Pineapple juice
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 4 rings Fresh pineapple rings (optional for garnish)
- 2 tablespoons Green onions, chopped (optional for garnish)
- 1 tablespoon Sesame seeds (optional for garnish)
Instructions
In a medium bowl, combine pineapple juice, soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger to create the marinade.
Place the steaks in a resealable plastic bag or a shallow dish. Pour half of the marinade over the steaks, reserving the other half for later. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for best results.
Preheat your grill or grill pan over medium-high heat.
While the grill heats, prepare the teriyaki glaze. Pour the reserved marinade into a small saucepan and bring it to a boil over medium heat.
In a small bowl, mix cornstarch and water to make a slurry. Slowly add the slurry to the boiling marinade, whisking constantly, until the sauce thickens. Remove from heat and set aside.
Remove the steaks from the marinade and pat them dry with paper towels. Discard the used marinade.
Grill the steaks for 4-6 minutes per side, or until they reach your desired level of doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium).
If desired, grill fresh pineapple rings for about 2-3 minutes per side until lightly charred.
Let the steaks rest for 5 minutes after grilling to allow the juices to redistribute.
Drizzle the thickened teriyaki glaze over the rested steaks before serving.
Garnish with grilled pineapple rings, chopped green onions, and sesame seeds if desired. Serve immediately.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 4854 mg | 211% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 137.5 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2601 mg | 55% | |
*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.
