Pineapple Teriyaki Pork, an easy pork recipe with a homemade teriyaki marinade. Marinate overnight or while at work for a great weeknight dinner.
These quick and easy Pineapple Teriyaki Pork Cutlets are a perfect weeknight meal! The marinade takes minutes to prepare and you can let the pork marinade for an hour, all day, or overnight so they’ll be ready to cook when you’re ready! I served the pork with an easy and tasty broccoli salad. Recipe coming soon for that one! I’ve been getting some requests for more quick dinner ideas so here you go! Only 8 ingredients for the pork and it’s so moist and delicious you’re going to want to make a big batch of this and have leftovers!
For the marinade, I mixed together the soy sauce (I used Kikkoman low sodium), pineapple juice, brown sugar (I used Domino Light but you could use Dark), ground ginger (or substitute a little fresh), garlic powder (or you could use a little fresh), onion powder, and fresh cilantro in my Pyrex measuring cup. You could do this in a bowl of course but why dirty something else if you’re already using the measuring cup?? This recipes makes about 1 cup of marinade so if you want more, double the recipe.
Our grocery store had these pork sirloin cutlets on sale and they were delicious! Any kind of pork would work well with this marinade including pork chops or pork tenderloin.
I combined the pork and marinade in a Ziploc bag and placed in the fridge. Let the pork sit in the fridge for at least an hour, but a few hours or overnight is even better! Toss the bag around every now and then if you get a chance so that the pork is well coated.
Drain the marinade and grill for a few minutes per side or until desired doneness. These cutlets were thin so they only took a few minutes on the grill. Quick and easy! Let the meat rest for a little while after you take it off the grill so the juices can settle back in! Enjoy!
Hope you enjoy!
If you’re a big pineapple fan be sure to check out my pineapple dump cake recipe. Would be perfect for dessert! You might also like these Tropical Pineapple & Honey BBQ Ribs or Maple-Bourbon Apple Barbecue Ribs.
Pineapple Teriyaki Pork Cutlets
Ingredients
- 1/2 cup pineapple juice
- 1/4 cup low sodium soy sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 cup chopped fresh cilantro
- 2 pounds boneless pork sirloin cutlets
Instructions
- Mix together pineapple juice, soy sauce, sugar, ginger, garlic, and onion powder in a small bowl or container. Stir in cilantro.
- Pour marinade over pork in resealable bag. Refrigerate at least 1 hour or overnight.
- Prepare grill to medium-high heat. Drain marinade from pork and discard. Grill pork about 2-4 minutes per side or until desired doneness. Let pork rest a few minutes before serving.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Kiran @ KiranTarun.com says
Teriyaki sauce makes everything super delish!
btw, thanks for linking up to my fried rice recipe :)
Meagan says
This looks yummy! I will have to try this with our Chinese student :)
[email protected]'s Recipes says
Adore teriyaki. This pork cutlet must be very tasty.
Cheryll Merritt says
Super – I’ll be on the lookout! Thank you for your labor of love — I enjoy your site so much.
Cheryll Merritt says
This sounds delicious. I will be trying it SOON! Also, the side dish looks interesting — what is it?
Lisa Huff says
Thanks! I’ll be posting the side dish recipe soon. One of the next recipes on my list. :)
Phyllis says
This looks (and sounds) deuciiols! I’ve been working to reduce the number of prepared sauces, and “dinner kits” that I use for meals. Consequently, I have not been serving up as many (well, any) asian-inspired meals as I would like. This seems like something I could do–I think I’ll dip my toe in on from-scratch asian cooking starting with your recipe. Thanks :)