Preparation:
1. Drain 6 pineapple slices* and reserve with 1/4 cup liquid from pineapple. 2. In 13 x 9" metal baking pan, combine reserved pineapple liquid with next 5 ingredients. Place steaks in marinade; cover and refrigerate at least 3 hours, turning once. 3. About 40 minutes before serving: Prepare grill or preheat broiler. Arrange steaks on grill (or in large broiler pan); grill 15 minutes, brushing with marinade once. 4. Meanwhile, place pineapple slices in pan of marinade, turning to coat both sides; place pan on grill while steaks are cooking to heat pineapple slices. If in broiler, heat pineapple on top of steaks during last 3 or 4 minutes. 5. Turn steaks and grill 15 minutes more, spooning remaining marinade over steaks once, until meat is thoroughly cooked and fork-tender. Serve a hot pineapple slice with each pork steak.
Adaptations for freezer: Place pork steaks in freezer bag. Prepare marinade and pour into bag with steaks. Place pineapple slices and remaining juice in another freezer bag. Freeze. Day before preparation, remove bags with steaks and pineapple and allow to thaw in refrigerator and then prepare starting with step 3. * I always use the whole can of pineapple slices instead of just the 6 the recipe calls for. |
