- 1 (8 1/4-ounce) can pineapple slices, undrained
- 1 medium onion, chopped
- 1/2 cup soy sauce
- 1/4 cup vegetable oil
- 3 tablespoons light corn syrup
- 1 teaspoon ground ginger
- 4 (3/4-inch-thick) pork blade steaks
How to Make It
Drain pineapple, reserving syrup for sauce; set pineapple slices aside.
Combine pineapple syrup , onion, soy sauce, oil, syrup, and ginger in a small saucepan . Cook, uncovered, over medium heat 10 minutes, stirring frequently.
Place meat in a shallow baking dish , and cover with marinade; cover and refrigerate overnight.
Remove pork steaks from marinade, reserving marinade for basting. Place steaks 4 to 6 inches from slow to medium coals. Grill 35 minutes or until steaks are no longer pink, turning and basting occasionally with reserved marinade. Place reserved pineapple slices on grill, and grill 1 minute on each side. Garnish pork steaks with grilled pineapple slices.