Luau Pork Teriyaki

This is the kind of dish that belongs on a backyard grill on a long summer evening. Lean pork sliced thin and bathed in pineapple syrup, teriyaki sauce, green onions, and ginger, then thrown over hot coals until the edges char and the marinade caramelizes into a sticky, smoky glaze.

Using the syrup from the canned pineapple is the move that makes this version sing. Most home cooks pour the syrup down the drain. Don’t. The sugars in the pineapple syrup are what build that lacquered finish on the grill, and the natural enzymes (bromelain, mostly) tenderize the pork as it sits in the fridge. An hour minimum, longer if you have time, but don’t push past 4 hours or the meat starts to break down and turn mushy.

Quarter-inch slices cook fast. Five minutes per side over a hot grill is enough to get those crisscross grill marks without overcooking the pork to chalky. Boil the leftover marinade in a skillet (the recipe is right to insist on this for food safety) and let the pineapple chunks soften and brown in the bubbling sauce. Spoon over hot rice and you’ve got a complete plate.

Pro Tips

• Don’t skip the marinade-to-sauce step. Boiling for at least one minute kills any bacteria from the raw pork and turns the marinade into a proper glaze.
• Use fresh ginger if you have it. A teaspoon of grated fresh has way more punch than a half teaspoon of ground.
• Soak bamboo skewers if threading the pork. 30 minutes in water keeps them from torching on the grill.
• A medium-hot grill is right. Too hot and the sugars burn before the pork cooks through.

Variations

• Use boneless chicken thighs in place of pork. Same marinade, same time, juicier result.
• Add a tablespoon of sesame oil to the marinade for a deeper, nuttier flavor.
• Serve over coconut rice instead of plain for a more luau-leaning plate.