Huli-Huli BBQ Pork Steaks | Juicy, Sweet & Savoury Glazed

Peel and finely grate the garlic and ginger. Peel the pineapple, remove the core, and cut into finger-thick slices. Finely purée or crush about two slices of pineapple to extract fresh pineapple juice for the Huli-Huli glaze; set aside the remaining slices for the grill.

In a bowl, mix together the extracted pineapple juice, soy sauce, organic tomato ketchup, brown cane sugar, apple cider vinegar, toasted sesame oil, and the grated garlic and ginger into a smooth marinade. Season to taste with a pinch of salt and pepper. Set aside about one-third of the marinade as a glaze for the grill.

Pat the pork neck steaks dry and place them in the remaining marinade. Cover and let marinate in the refrigerator for at least 30 minutes (ideally 2 hours).