Teriyaki Grilled Beef Tongue With Pineapple Food

TERIYAKI GRILLED BEEF TONGUE WITH PINEAPPLE

Steps:

• Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
• Transfer tongue to a cutting board and cut into 1/2-inch slices. Coat both sides with teriyaki sauce.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill pineapple and tongue slices for 6 minutes; flipping halfway through cook time.

GRILLED BEEF TONGUE

Steps:

• Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
• Transfer tongue to a cutting board and cut into 1/2-inch slices. Drizzle with olive oil and lime juice and season with paprika.
• Preheat an outdoor grill to medium heat and lightly oil the grate. Grill tongue slices for 6 minutes; flipping halfway through cook time. Salt and pepper to taste.

PINEAPPLE TERIYAKI STEAK

Steps:

• Cut meat into 1/8-inch slices and place in a slow cooker.
• In a small bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar oil and garlic.
• Pour sauce mixture over meat. Cover and cook on LOW 6 to 7 hours.
• Turn control to HIGH. Stir in pineapple. Combine cornstarch and water in a small bowl; add to cooker.
• Cook, stirring, until slightly thickened.

GRILLED BEEF TERIYAKI

Steps:

• Score surface of steak, making shallow diagonal cuts. In a bowl, combine the broth, pineapple juice, soy sauce, lemon juice, honey and ginger. , Pour 1 cup marinade into a shallow bowl large; add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning once or twice. Add onion to remaining marinade; cover and refrigerate for 4-6 hours, stirring several times., Drain and discard marinade. On a greased grill rack, grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, place onion slices on a grilling grid lightly coated with cooking oil; place on a grill rack. Grill, covered, over medium heat for 6 minutes on each side or until tender. Thinly slice steak across the grain; serve with grilled onion.

TERIYAKI CHICKEN WITH GRILLED PINEAPPLE

Steps:

• In a large Ziploc plastic bag, combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes.
• In a medium bowl, combine 1/3 cup Marinade with pineapple slices, gently turning slices to coat; set aside.
• Remove chicken from bag, discarding used marinade.
• Grill or broil chicken, brushing often with remaining marinade, until thoroughly cooked, about 10 to 15 minutes.
• Grill pineapple slices, brushing with remaining marinade in bowl.
• Serve with a pineapple slice under and on top of each grilled breast.

GRILLED PINEAPPLE AND SCALLOPS TERIYAKI

Steps:

• Soak 6 wooden skewers in water.
• Toss scallops, pineapple, teriyaki sauce, and crushed red pepper flakes together in a bowl and marinate for 1/2 hour to 1 hour.
• When ready to cook, drain skewers.
• Heat the grill to medium.
• Place 2 pineapple chunks and 2 scallops on each skewer.
• Grill, turning as needed, for 6 to 8 minutes or until scallops are just cooked through.

TERIYAKI GRILLED BEEF TONGUE WITH PINEAPPLE

Steps:

• Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
• Transfer tongue to a cutting board and cut into 1/2-inch slices. Coat both sides with teriyaki sauce.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill pineapple and tongue slices for 6 minutes; flipping halfway through cook time.