Pineapple Steaks Recipes

Steps:

• Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
• Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
• Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
• Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

Steps:

• In a large bowl, combine the first six ingredients. Add the tuna; turn to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving., Drain and discard marinade. Lightly oil the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo.

Steps:

• Preheat oven to 350°. Drain pineapple, reserving juice. Insert cloves into edges of ham steaks. Place one ham steak in a greased shallow baking pan. Spread pineapple over ham; top with the second ham steak. Pour reserved pineapple juice over ham. Combine brown sugar and mustard; sprinkle over the top. , Bake, uncovered, 40 minutes or until a thermometer reads 140°, basting occasionally with pan juices. Discard cloves.

Steps:

• Remove top and bottom of pineapple.
• Peel. It is not possible to get all the eyes off without wasting a good deal of the pineapple so compromise on how many eyes you can stand to pick out at the table. Some pineapples have seeds in their eyes, just pop them out with the tip of a paring knife.
• Slice crosswise into rounds about 3/4" thick.
• Brush pineapple slices with soy sauce.
• Heat grill medium hot, brush grill with oil if necessary to prevent sticking.
• OR, heat lightly-greased skillet medium hot.
• Cook pineapple steaks about 5 minutes on each side or until lightly browned, brushing with soy sauce before turning.
• Some people eat the core, some do not.