Nutrition Facts
| Serving Size | 1 |
| Calories | 312 |
| Total Fat | 9.5 g |
| Saturated Fat | 3.5 g |
| Sodium | 793 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 0 g |
| Protein | 38 g |
Servings and Times
| Servings | 2 |
| Marinating time | 4 hours to overnight |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Pineapple juice | ½ cup |
| Brown sugar | 1 tablespoon |
| Teriyaki sauce | 2 tablespoons |
| Garlic clove, minced | 1 |
| Ground ginger | ¼ teaspoon |
| Top loin steak, cut into two pieces | ¾ pound |
Directions
- In a medium bowl, whisk together pineapple juice, sugar, teriyaki sauce, garlic, and ginger. Combine marinade with steaks in a large plastic resealable bag and marinate in the refrigerator 4 hours to overnight, turning at least once.
- Prepare grill. Grill steaks 6-8 minutes on each side, or until they reach desired degree of doneness.
Exchanges
5 lean meats
Side Suggestions: Coconut Rice
Add ¾ cup coconut milk and ¾ cup water to a medium saucepan. Bring to a boil, add ¾ cup basmati rice, reduce heat to low, and cook according to package directions. Let stand for a few minutes before serving. For an even creamier taste, mix in some extra coconut milk to cooked rice.
Side Suggestions: Sliced Pineapple