Drunken Pineapple and Polynesian Pork
The whole sh bang cooks up quickly, but I like to marinate both the pork and the pineapple early in the day to give the flavors a chance to marry.
Chicken would be a good choice for this also.
If you want to do this in the oven and have a sauce, just double the pork marinade, use half to marinate, use the other half to finish the pork in the oven, Probably still going to sear on the stove top first for color with this method.
·drunken pineapple part:
1 largewhole pineapple, peeled, sliced, and core removed
1 1/2 Tbsprum
1 Tbspbrown sugar
·salt to taste
2 Tbspteriyacki sauce
1 1/2 lbpork, cut into chunks, or you can buy it t his way.
1 largeonion, peeled and cut into 6th
1 Tbspminced garlic, from a jar is fine
1 Tbsprice wine vinegar
2 Tbspthai sweet chili sauce (found in asian aisle)
1 Tbspsesame oil
1 Tbsplime juice
6 Tbspteriyaki sauce
How to Make Drunken Pineapple and Polynesian Pork
- Peel, slice and core the pineapple and place in a single layer in a glass flat container. I had to overlap a few pieces, that's ok.
- Sprinkle the rum, brown sugar, teriyaki, and salt over the pineapple, rub the brown sugar in, and turn the pieces over. Several times through the day I give this a turn.
- Put the onion in a gallon zip lock bag. Add the pork.
- Mix the marinade ingredients in a glass bowl, and pour over the pork, seal the bag and refrigerate. Several times during the day, I turn the bag.
- When ready to cook, put rice on to cook to package directions. Cous cous is another good option here.
- Either use your gas grill, or a stove top grill, grill the pork until done, getting a nice brown crust. Internal temp 160°.
- Grill the pineapple next, all you need is grill marks here.
- Serve the pork over rice, and with the grilled pineapple sices.