This Hawaiian Teriyaki Bowl is a little burst of sunshine on a cold rainy day! I so hope you guys get a chance to try this recipe and experience the sweet and savory flavor explosion going on here! This my friends, is my favorite way to eat pasture raised pork from Lonely Lane Farms in Mt. Angel Oregon. When it’s had an overnight bath in my simple pineapple teriyaki sauce full of raw enzymes to tenderize it, and then it’s simply grilled for a few minutes on each side before being paired with lightly caramelized grilled pineapple and softened red onions. Over a bed of tart and tangy red cabbage slaw. Yes. This bowl delivers an little island paradise right into my cold Oregon autumn day.
You know what else I love about this dish!? It’s still freaking amazing served chilled the next day right from the fridge at lunch time. I have written this recipe for two servings, but highly recommend doubling it up so you have leftovers to enjoy the next day too.
Hawaiian Teriyaki Bowl
- 2 boneless pasture raised pork chops
- 4 slices pineapple
- 1 small red onion
- a little coconut oil for the grill
- 4 cups green leaf lettuce
- (my non-paleo hubby eats this over steamed white rice instead of lettuce)
- garnish: pinch of green onions or cilantro
Teriyaki Sauce + Marinade:
- 1/4 cup coconut aminos*
- 2 teaspoons maple syrup or honey
- 1 teaspoon ginger juice
- 1/2 teaspoon fish sauce
- optional: 1/4 cup pineapple juice (recommend if marinating pork overnight)
- *Note: If you don’t have coconut aminos try using a 2 Tablespoons balsamic vinegar + 2 Tablespoons white wine vinegar instead. Feel free to omit pineapple juice and use 1/4 cup water instead, I just love how pineapple helps to break down the pork when used in the marinade.
- 1/2 a head of red cabbage
- 1 Tablespoon lime juice
- 1 to 2 teaspoons honey
- pinch of sea salt
- The night before: Whisk together marinade ingredients. Set aside 1/4 of the marinade in a small jar to serve with the meal tomorrow.
- Pour other 3/4 of the teriyaki marinade in a small square dish, and add in pork chops. Cover and set in the fridge overnight to marinate. (optional: flip the pork chops over halfway through their marinating time.)
- When ready to eat: Clean BBQ grill and grease it with a little coconut oil.
- Turn on BBQ Grill and pre-heat to medium high, about 400*F.
- While grill heats up, shred cabbage and toss in a bowl with lime juice, honey and sea salt. Mix well.
- Cut red onion into half (or 4 sections) then place red onion, pork chops and pineapple slices on the grill.
- Onion will need to cook the longest, and pineapple will cook the shortest with just a few minutes per side. The pork will cook for about a few minutes per side, until internal temperature reaches 160*F.
- Let pork rest for a few minutes after grilling. After resting, slice it into thin strips.
- Check on the onion, you can pull it apart into smaller sections if it needs to cook more thoroughly. Once cooked, I chop the onion into smaller pieces.
- My non-paleo hubby loves this dish served over white rice. I personally eat it over a bowl of fresh greens. I arrange greens (or rice) in the bottom of the bowl, top with the cabbage slaw, then top sliced pork, pineapple, and red onions. Pour remaining 1/4 of the marinade over the top. Enjoy!
- This dish tastes fabulous warm off the grill served cold for lunch the next day. This is a great recipe to double so you can take the leftovers to work with you.