Pineapple Teriyaki Pork Marinade

How to Make Pineapple Teriyaki Pork Marinade

1. 1

   Step 1: Blend and combine marinade

   In a blender or food processor, pulse the fresh crushed pineapple until mostly smooth but still slightly textured. Pour pineapple into a medium bowl and whisk in soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, and crushed red pepper flakes until the sugar is dissolved and the mixture is uniform.

   For this step

   • 1 1/2 cupsFresh crushed pineapple (or very finely chopped)
   • 1/2 cupLow-sodium soy sauce
   • 2 tbspDark brown sugar, packed
   • 2 tbspRice vinegar
   • 1 tbspToasted sesame oil
   • 3 clovesGarlic, minced
   • 1 tbspFresh ginger, minced
   • 1/2 tspCrushed red pepper flakes
   
2. 2

   Step 2: Reserve glaze and portion the marinade

   Spoon out 1/2 cup of the marinade into a small heatproof container and set aside (this will be cooked and used as a glaze). Pour the remaining marinade into a large zip-top bag or nonreactive bowl for marinating the pork.
   
3. 3

   Step 3: Marinate the pork

   Trim excess fat from the pork and lightly score any very thick areas so the marinade can penetrate. Add the pork to the bag or bowl with the marinade, pressing out excess air and ensuring the meat is well coated; refrigerate 2 to 4 hours — no more than 6 hours to avoid over-tenderizing from the pineapple enzymes.

   For this step

   • 2 lbPork loin chops (boneless), about
   
4. 4

   Step 4: Make a safe, thickened glaze

   When the pork is nearly ready to grill, pour the reserved 1/2 cup marinade into a small saucepan. Whisk the cornstarch with 1 tablespoon cold water to make a slurry, bring the reserved marinade to a simmer over medium heat, then whisk in the slurry and cook for 1–2 minutes until glossy and thickened. Keep warm for basting.

   For this step

   • 1 tbspCornstarch (for glazing the reserved marinade)
   
5. 5

   Step 5: Grill and baste

   Preheat the grill to medium-high and oil the grates. Grill pork chops 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 145°F (63°C), basting with the warm glazed reserved marinade during the last 3–4 minutes to build a sticky, caramelized finish. Discard any leftover raw marinade that contacted raw pork.
   
6. 6

   Step 6: Rest and serve

   Transfer the pork to a cutting board and let rest 5 minutes to redistribute juices. Slice and serve with optional grilled pineapple rings, steamed rice, and a sprinkle of sesame seeds or sliced green onions for brightness.

1. In a blender or food processor, pulse the fresh crushed pineapple until mostly smooth but still slightly textured. Pour pineapple into a medium bowl and whisk in soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, and crushed red pepper flakes until the sugar is dissolved and the mixture is uniform.
2. Spoon out 1/2 cup of the marinade into a small heatproof container and set aside (this will be cooked and used as a glaze). Pour the remaining marinade into a large zip-top bag or nonreactive bowl for marinating the pork.
3. Trim excess fat from the pork and lightly score any very thick areas so the marinade can penetrate. Add the pork to the bag or bowl with the marinade, pressing out excess air and ensuring the meat is well coated; refrigerate 2 to 4 hours — no more than 6 hours to avoid over-tenderizing from the pineapple enzymes.
4. When the pork is nearly ready to grill, pour the reserved 1/2 cup marinade into a small saucepan. Whisk the cornstarch with 1 tablespoon cold water to make a slurry, bring the reserved marinade to a simmer over medium heat, then whisk in the slurry and cook for 1–2 minutes until glossy and thickened. Keep warm for basting.
5. Preheat the grill to medium-high and oil the grates. Grill pork chops 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 145°F (63°C), basting with the warm glazed reserved marinade during the last 3–4 minutes to build a sticky, caramelized finish. Discard any leftover raw marinade that contacted raw pork.
6. Transfer the pork to a cutting board and let rest 5 minutes to redistribute juices. Slice and serve with optional grilled pineapple rings, steamed rice, and a sprinkle of sesame seeds or sliced green onions for brightness.