Island Grilled Ribeye with a

Pineapple Soy Ginger Marinade

April 25: National Steak Day

Islander’s Daddy is the family’s grill master. One of her fondest childhood memories was whenever he marinated steaks on a Saturday night, she knew they would be all going to the beach the next day after church—not to play in the park, swim, surf or lay out leisurely, but to pick limu (seaweed) at the shore so Daddy could make a pickled seaweed salad to go with our steak dinner. While he grilled the marinated meat at the park, Islander, her Mommy and brother picked the strands gifted from the ocean. By the time they filled their little beach buckets, Daddy had finished cooking the steaks and we would head home (five-minute drive from Pu’uloa Beach Park). As we cleaned up, Daddy would make the limu salad, cook steamed rice and keep the grilled steaks warm. Then when Daddy cleaned up, we had the table ready and we enjoyed dining on the fruits of our afternoon’s labor together.

‘Ohana time is so precious—and so is this recipe for island grilled ribeye. The marinade is made with pineapple juice, soy sauce and ginger. When Highlander cooks it on the rare occasion in our Texas back patio, it brings Islander back home to ‘Ewa Beach and fills her heart with happy family memories.

So gather the family together and fire up the grill; spend precious quality time and eat delicious  island-style steaks on National Steak Day!


(From Daddy)


  • 1 can (6 ounces) pineapple juice (around ¾ cup)
  • 2 tablespoons soy sauce (we used Aloha Shoyu brand)
  • 1 -inch piece of fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 tablespoons vinegar (apple cider, rice or mirin)
  • 1-3 pounds steak (ribeye, T-bone or strip)
  • 1 can of pineapple rings (optional)


In a bowl, mix the pineapple juice, soy sauce and grated ginger.

Stir in the minced garlic, brown sugar and vinegar. Pour the marinade in a zipper top plastic bag and add the steak(s). Marinate for at least an hour (overnight is best) in the refrigerator.

Take the steak(s) out of the refrigerator 30 minutes before grilling. Discard the marinade. Fire up the grill and cook to desired doneness (approximately 5 minutes per side for medium). Place on a plate with juices. Let the steak(s) rest for 10 minutes before serving and slicing. Optional: Drain the juice from the canned pineapple rings. Grill them on both sides until they have charred lines. Garnish the steak(s) with the pineapple rings.


  • This marinade could be used to grill chicken, fish and pork.

  • We eat this grilled steak with steamed white rice and a side salad (tossed green, macaroni or pickled limu).

  • For a similar recipe, try this terrific teriyaki steak!



Teriyaki Steak


June: National Steak Month

Islander’s Daddy served in Japan while he was in the U.S. Navy and liked to cook like the locals. As a chef on the ship, he cooked teriyaki steak and chicken for his fellow sailors. Likewise, while on shore duty, Daddy would occasionally grill teriyaki steak on his outdoor mini hibachi for the family’s Sunday supper. If there were any leftover meat, we would pack them for the next day’s lunch with a little rice for our very own bento boxes.

Teriyaki steak is terrific, especially during National Steak Month in June.


(Adapted from Simply Recipes)


  • 1 ½ – 2 pound steak (flank or skirt; we used ribeye), around ½ inch thick
  • 1/3 cup mirin (sweet rice cooking wine)
  • 1/3 cup sake
  • 1/3 cup soy sauce
  • 1 tablespoon sugar, granulated white or brown
  • 1 tablespoon ginger, freshly grated
  • olive or canola oil
  • sesame seeds or chopped green onions (optional garnish)


In a large, shallow bowl, combine the mirin, sake, soy sauce and sugar.


Mix in the grated ginger. Marinate the steak in this mixture for at least an hour (overnight is better) in the refrigerator. Remove the steak from the marinade, letting the sauce drip back to the bowl. Set aside. Use the marinade to make the teriyaki sauce by placing it in a small pot. Boil it down until it is reduced by half and becomes a thin glaze. Strain out any ginger pieces (optional).


While heating up the grill, rub a little oil on the steak to prevent sticking to the grates. Sear on one side until browned (3-5 minutes) then turn it over and brown for another few minutes to desired doneness (medium rare to well done). Baste with a little teriyaki sauce. When cooked, transfer the steak to a plate, cover it with foil to steam-lock the flavor while it is resting for 10 minutes. Uncover and slice the steak across the grain, slightly diagonal, in ¼-inch pieces. Arrange the slices on a serving platter or plate. Drizzle teriyaki sauce on top and sprinkle some sesame seeds or chopped green onions on top (optional).



  • This teriyaki steak may be pan fried with a little oil in a cast-iron or non-stick skillet. Sear on one side until browned (3-5 minutes) then turn it over and brown for another few minutes to desired doneness (medium rare to well done). Baste with a little teriyaki sauce after turning each side over.
  • Anyone concerned about using the same sauce in which the steak was marinated can rest assured that any bacteria will be killed during the boiling down process.
  • Serve teriyaki steak with a bowl or hot steamed, sticky white rice. We recommended as a side dish teppanyaki-style zucchini, onions and yellow squash.
  • Search our blog for more Japanese recipes under Theme Menus.