Step 1

Make the teriyaki sauce. In a small saucepan, whisk together soy sauce, pineapple juice, sugar, mirin, minced garlic and ginger, and whites of the green onion. Simmer on low heat for about 20-30 minutes, stirring occasionally, until the sauce is slightly reduced and lightly coats the back of a spoon.

Step 2

Heat the griddle or a large skillet over medium heat. For griddle cooking, aim for a cooking temperature of about 450℉ for searing the steak.

Step 3

Sear the steak. When the griddle or skillet is hot, add about 1 tablespoon of cooking oil or tallow to the cooking surface and spread it around with your spatula. Place the steaks on the oiled surface, pressing down slightly to ensure even contact, and sear on the first side about 2-3 minutes or until a nice crust develops. Then flip to the next side and sear. Continue to sear the steaks until rare (internal temperature about 110°F). Then transfer to a cutting board to rest about 5 minutes. *TIP - Do not overcook the steak at this point, even if you like your beef cooked medium or medium well. Before cutting into cubes, the steak should be rare. Remember, you’ll be putting the steak bites back on the griddle or in the skillet to continue to cook with the sauce.

Step 4

While the steak is resting, add the fresh pineapple chunks to the the griddle or skillet. Cook the chunks on the first side to develop some nice caramelization. Then sauté until warmed through.

Step 5

Cut the seared steak into bite-sized cubes.

Step 6

Add the cut steak back to the griddle or pan, and mix together with the pineapple chunks. Slowly pour about ¾ of the teriyaki sauce over the steak bites. Sauté the steak bites with the sauce until steak is done to your liking. Then right before removing the steak from the pan or skillet, add the remaining teriyaki sauce and toss to coat.

Step 7

Transfer the teriyaki steak bites to a serving plate and sprinkle with the greens of the sliced green onions to garnish. Serve immediately. *We like to serve these steak bites over white rice to soak up the extra teriyaki sauce.