Preparation:
Cut pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki sauce, green onions, ginger and garlic powder. Pour over pork and pineapple. Cover and refrigerate at east 1 hour.
Meanwhile, cook rice according to package directions and prepare grill.
Remove pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked.
Pour pineapple and remaining marinade into large skillet. Ring to a boil. Remove from heat and serve pork with sauce and pineapple over rice. |
