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Hawaiian Panini

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TarHeelBBQ
TarHeelBBQ Posts: 317
edited May 2012 in EggHead Forum
Greetings,

I tried grilling pork tenderloins marinated in teriyaki, grilled pineapple, with Swiss cheese. Pressed it on my panini machine. It was good but the pineapple over shadowed the the pork. Any suggestions for the next time? I thought of possibly doing a pineapple mayo compared to a slice of pineapple.

Thanks,

TarHeelBBQ
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  • milkman5083
    milkman5083 Posts: 100
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    Maybe use some the juice from the pineapple in your marinade?
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Try some DP pineapple head and serve the pineapple slices on the side.
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  • stike
    stike Posts: 15,597
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    pineapple juice in the marinade will make for a mushy surface on the pork.

    pineapple is acidic and has an tenderizing enzyme in it.  not like it will magically tenderize a whole chunk of tough meat, but rather turn the outer surface into a mushy slimey mess. 
    ed egli avea del cul fatto trombetta -Dante
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Try this. It's a modified version of my fajita marinade minus the Mexican flavors. I'm a big pineapple marinade guy. You can leave it in overnight with no issues from the acid in the pineapple (the other liquids are plenty to keep the citric acid in check)

    Should be good on this type of stuff:

    1C-EVOO

    1/2C Red Wine Vinegar

    1/2 cup Ponzu (can also use Soy or Teriyaki) 

    6 oz pineapple juice (that is the size of the small cans at the grocery store)

    3 cloves Garlic

    Little Salt and Pepper 

    I blended up for 1 minute in my blender to get everything good and emulsified. 


    Let sit for 4-24 hours in the fridge. it all caramelizes very well wen it's cooked so should give you a nice flavor for that sammy.



    Enjoy




    Keepin' It Weird in The ATX FBTX
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