Piña Colada American Pork Steaks

Servings: 4
Prep Time: 60 minutes


2 cups pineapple juice

1 cup cream of coconut (find cream of coconut in the liquor department; do not use coconut milk)

1/2 cup rum (light or dark)

2 tablespoons low sodium soy sauce

1 tablespoon chili garlic paste

1/4 cup fresh lime juice

1 tablespoon Chinese five-spice powder

2 teaspoons kosher salt

4 pork steaks (bone-in, 8-10 ounces each)

1. Preheat the grill to medium-high.

2. In a large saucepan, combine the pineapple juice, cream of coconut, rum, soy sauce, and chili garlic paste. Bring to a simmer and cook until reduced by about half and sauce is slightly thickened, about 20 minutes, stirring occasionally. Off heat, stir in the lime juice. Pour half of the sauce into a serving dish and set aside.

3. In a small bowl, stir together the five-spice powder and salt. Season the steaks on both sides with the spice mixture, then grill the steaks for 20 minutes, turning halfway through.

4. Brush the remaining pineapple sauce liberally onto the meat, turning and brushing for an additional 10-15 minutes, or until pork is cooked to an internal temperature of 145°F, and steaks are glazed and richly browned.

5. Arrange the pork steaks on a serving platter and serve with reserved pineapple sauce on the side.

Courtesy of the National Pork Board, Des Moines, Iowa.