Teriyaki Tuna with Fresh Pineapple

Tuna is less forgiving than other fish, so be sure not to overcook it or it will be dry and tough.

Yield: 6 servings (serving size: 1 steak and 1 pineapple spear)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 0.0%
  • Fat: 9.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 40.3g
  • Carbohydrate: 20.7g
  • Fiber: 1.8g
  • Cholesterol: 65mg
  • Iron: 2.4mg
  • Sodium: 149mg
  • Calcium: 11mg


  • 1 small pineapple, peeled and cored
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 3 tablespoons mirin (sweet rice wine)
  • 2 teaspoons minced peeled fresh ginger
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 6 (6-ounce) tuna steaks (about 3/4 inch thick)
  • Cooking spray
  • Green onions (optional)


  1. 1. Cut pineapple lengthwise into 6 spears. Combine soy sauce and next 5 ingredients in a large zip-top plastic bag. Add pineapple and fish to bag; seal and marinate in refrigerator 30 minutes, turning bag once. Remove fish and pineapple from bag, reserving marinade.
  2. 2. Prepare grill.
  3. 3. Place fish and pineapple on grill rack coated with cooking spray; cover and grill 4 minutes on each side or until fish is medium-rare or desired degree of doneness, basting frequently with reserved marinade. Garnish with green onions, if desired.
  4. carbo rating: 19
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