- Arrange pork, in single layer, in shallow glass baking pan.
- Sauté bacon in skillet over low heat until lightly browned.
- Reserving all juice, drain pineapple. Add juice and remaining ingredients except pineapple slices to bacon; mix well. Remove and reserve 1/2 cup sauce mixture; refrigerate until ready to use. Pour remaining sauce mixture over pork; cover. Marinate 4 to 6 hours or overnight in refrigerator, turning pork over occasionally.
- Remove pork from marinade; discard marinade.
- Grill pork over medium-hot coals 15 to 20 minutes, or until pork is done, turning pieces over and brushing occasionally with reserved sauce mixture. Dip pineapple slices into reserved sauce mixure; place on grill last 5 minutes of cooking time.
- Serve pork topped with pineapple slices.
Islander Pork Steaks
ingredients
4 pork blade steaks, about 3/4 to 1 inch thick
3 slices bacon, cut into 1/4-inch squares
1 can (8 oz.) pineapple slices
1/2 cup Kikkoman Soy Sauce
1/2 cup dry sherry
1/4 cup finely chopped onion
1/4 cup honey
1/4 cup chili sauce
1/8 teaspoon garlic powder
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
