Hawaiian Grilled Pork with Pineapple Glaze

Ingredients

In this adaptation, the traditional German Schwenkbraten is transformed into a Hawaiian delight by incorporating the flavors and ingredients commonly found in Hawaiian cuisine. The original dish is typically marinated in a mixture of vinegar, oil, onions, and spices, while the Hawaiian version uses pineapple juice, soy sauce, ginger, and garlic to infuse the pork with a tropical twist. Additionally, the original dish is often served with potatoes or sauerkraut, whereas the Hawaiian adaptation pairs the grilled pork with rice or grilled vegetables to enhance the tropical flavors. We alse have the original recipe for Schwenkbraten, so you can check it out.

• 1.5 kg (3.3 lbs) pork shoulder, sliced into 1-inch thick steaks 1.5 kg (3.3 lbs) pork shoulder, sliced into 1-inch thick steaks
• 1 cup (240 ml) pineapple juice 1 cup (240 ml) pineapple juice
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/4 cup (60 ml) honey 1/4 cup (60 ml) honey
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Pineapple slices, for garnish Pineapple slices, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 20g (Sugar: 17g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine pineapple juice, soy sauce, grated ginger, minced garlic, honey, brown sugar, vegetable oil, salt, and black pepper. Mix well to combine.
2. 2.
   Place the pork steaks in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pork steaks from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the pork steaks for about 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C).
6. 6.
   While grilling, brush the pork steaks with the remaining marinade to enhance the flavor.
7. 7.
   Remove the pork steaks from the grill and let them rest for a few minutes.
8. 8.
   Garnish with pineapple slices and fresh cilantro before serving.

Treat your ingredients with care...

• Pineapple — Choose a ripe pineapple for the best flavor. If fresh pineapple is not available, canned pineapple slices can be used as a substitute.
• Pork shoulder — Opt for boneless pork shoulder for easier slicing. Trim any excess fat before marinating to prevent flare-ups on the grill.
• Ginger — Use fresh ginger for a vibrant and aromatic flavor. Grate it finely to ensure it blends well with the marinade.

Tips & Tricks

• For an extra kick of heat, add a pinch of red pepper flakes to the marinade.
• Baste the pork steaks with the marinade while grilling to keep them moist and flavorful.
• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
• Serve the grilled pork with a side of coconut rice for a complete Hawaiian meal.
• Leftover grilled pork can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Hawaiian Grilled Pork with Pineapple Glaze as the main course, accompanied by a side of coconut rice or grilled vegetables. Garnish with pineapple slices and fresh cilantro for an extra tropical touch.

Presentation advice

Arrange the grilled pork steaks on a platter, drizzle with the pineapple glaze, and garnish with pineapple slices and fresh cilantro. Serve with the side dish and enjoy the vibrant colors and enticing aroma.