Here is the classic, Japanese-influenced Hawaiian pork. The Japanese brought teriyaki to Hawaii when they came to work in the pineapple fields, but it was Hawaiian cooks who added ginger and garlic and created a marinade from the glazing liquid. This marinade works well for beef, chicken or pork. It may also be used as a dipping sauce. (If desired, pineapple juice could be substituted for the sake.)
- 1 1/2 lb whole pork tenderloin
- 1 cup sliced pineapple in syrup
- 1/4 cup finely chopped green onions
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 1/2 cup tamari soy sauce
- 1/2 cup sake or dry sherry
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 1/3 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 3-inch piece fresh ginger, grated
- 1 tsp wasabi powder
- 1/2 cup sliced green onion
Note: The marinade recipe yields two cups of finished product. You should only need half a cup of marinade for this project.
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
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