Directions
- To make the BBQ sauce, whisk together soy sauce, pineapple juice, garlic, grated ginger, sesame oil, brown sugar, and rice vinegar. Transfer to a saucepan and place on the stove over medium-high heat. Once this mixture has reached a soft boil, add in your cornstarch slurry (equal parts cornstarch and water). Whisk until the sauce thickens to a thin BBQ sauce consistency. Remove from the heat and allow to cool.
- Prepare your skirt steak by trimming the access fat. Once your BBQ sauce has cooled, pour half of it over your skirt steak and seal in a large plastic bag or bowl with a tight seal. Allow this to marinate for at least 45 minutes or overnight.
- When you're ready to grill, preheat your pellet grill to 400°F.
- Slice a pineapple into 1/2" thick spears or rings.
- Place the marinated skirt steak and pineapple onto the grill. Continue flipping to ensure an even cook on both sides. Brush on the pineapple BBQ sauce to both the steak and pineapple. Remove the steak from the grill once it reaches an internal temp of 135-140°F for medium, or until your desired doneness. Remove the pineapple once it develops light grill marks and a nice golden color.
- Allow the steak to rest for 10 minutes before slicing against the grain. Cut the pineapple into small chunks.
- To assemble your bowl, place ~7 oz. of steak and 1/2 cup of grilled pineapple over a bed of fluffy white rice. Top with sliced cucumber, avocado, green onions, sesame seeds, and an extra drizzle of the BBQ sauce.
- Enjoy!
