Sticky Hawaiian Grilled Pork Belly with Pineapple Glaze

Introduction

There is something undeniably magical about the combination of rich, melting pork belly and the sharp, sweet tang of fresh pineapple. This Hawaiian Grilled Pork Belly recipe brings those vibrant tropical flavors right to your backyard, creating a dish that is as visually stunning as it is delicious. Perfect for the high-heat sear of an Arteflame grill, this recipe relies on the flat-top griddle to caramelize the sugars in the glaze while rendering the fat to crispy perfection. It is not just a meal; it is a mini-vacation on a plate that captures the essence of the islands.

Whether you are hosting a summer luau or simply craving a savory-sweet dinner, the sticky pineapple glaze ties everything together, creating a bite that is juicy, smoky, and irresistibly aromatic. The beauty of this dish lies in its balance; the acidity of the pineapple cuts through the richness of the meat, while the char from the grill adds a smoky depth that you just can't get from an oven. Get ready to elevate your outdoor cooking game with this crowd-pleasing classic.

Ingredients

The Meat and Fruit

• 2 lbs Pork Belly, sliced into 1/2 inch thick strips (skin removed)
• 1 Fresh Pineapple, peeled, cored, and sliced into rings or spears

The Hawaiian Glaze

• 1 cup Pineapple Juice
• 1/2 cup Soy Sauce (or Tamari for gluten-free)
• 1/2 cup Brown Sugar, packed
• 1/4 cup Ketchup
• 2 cloves Garlic, minced
• 1 tsp Fresh Ginger, grated
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil

Garnish

• 2 Green Onions, thinly sliced
• 1 tbsp Toasted Sesame Seeds

Instructions

Step 1: Prepare the Marinade and Glaze

1. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, and sesame oil until the sugar has completely dissolved.
2. Reserve about half of this mixture in a separate small saucepan to use as the basting glaze later. Pour the remaining half into a large resealable bag or a shallow dish.

Step 2: Marinate the Pork

1. Add the sliced pork belly strips to the bag or dish with the marinade. Massage the meat to ensure every strip is well-coated.
2. Seal and refrigerate for at least 1 hour, though 4 to 12 hours is ideal for deeper flavor penetration.

Step 3: Fire Up the Grill

1. Preheat your Arteflame grill. Aim for a medium-high heat on the flat cooktop griddle. You want the surface hot enough to sear the meat instantly but not so hot that the sugar in the marinade burns immediately.
2. While the grill heats up, place the saucepan with the reserved glaze on the grill grate or a cooler spot of the cooktop. Let it simmer and reduce until it thickens into a syrup-like consistency. Remove from heat.

Step 4: Grill the Pork Belly

1. Remove the pork belly from the marinade (discard the used marinade). Place the strips onto the hot flat-top griddle.
2. Grill for about 3-5 minutes per side. You are looking for a deep, golden-brown sear and for the fat to render and become crispy.
3. In the last minute of grilling, brush the reduced glaze generously over both sides of the pork belly, allowing it to become sticky and caramelized.

Step 5: Char the Pineapple

1. While the pork is finishing, place the fresh pineapple rings onto the grill.
2. Cook for 2-3 minutes per side until they have nice grill marks and are warmed through. The heat intensifies the fruit's natural sweetness.

Step 6: Serve and Garnish

1. Remove the pork and pineapple from the grill. Arrange them on a serving platter.
2. Drizzle any remaining glaze over the top. Sprinkle with toasted sesame seeds and sliced green onions for a fresh crunch. Serve immediately.

Tips

Cooking pork belly requires a delicate balance of patience and heat management. When using a flat cooktop grill like the Arteflame, place the belly closer to the center initially to render the fat rapidly, then move it slightly away toward the cooler outer edge to prevent the sugary glaze from scorching before the meat is cooked through. Don't rush the glazing process; apply it in layers during the last few minutes of cooking to build that sticky, candy-like coating without burning it to a crisp.

If your pork belly strips are on the thicker side, consider scoring the fat cap in a cross-hatch pattern before marinating. This technique helps the fat render out more efficiently and creates more surface area for the delicious sauce to cling to. Finally, always let the meat rest for just a few minutes before serving. This ensures the juices redistribute, resulting in the most tender and flavorful bite possible.

Variations

While the classic pineapple sweetness is a guaranteed crowd-pleaser, you can easily tweak this Hawaiian Grilled Pork Belly recipe to suit different palates. If you prefer a kick of heat to balance the sugar, introducing chili elements to the marinade works wonders. For a deeper, earthier flavor profile, try swapping the acid or adding a splash of spirits to the glaze. Here are a few ways to mix it up:

• Spicy Aloha: Add a tablespoon of Sriracha, Gochujang, or red pepper flakes to the glaze for a spicy kick.
• Rum Punch: Splash a shot of dark rum or bourbon into the simmering glaze for a boozy, complex depth.
• Kabob Style: Cut the pork belly into cubes instead of strips and thread them onto skewers alternating with pineapple chunks and red onion.
• Citrus Twist: Substitute half of the pineapple juice with fresh orange juice or lime juice for a more citrus-forward zest.
• Herb Infused: Add chopped cilantro and a stalk of lemongrass to the marinade for a fresher, Thai-inspired profile.

Best pairings

Because pork belly is naturally rich and fatty, it pairs best with side dishes that offer high acidity or a neutral base to soak up the savory sauce. Steamed jasmine rice or coconut-infused rice is absolutely essential for catching the extra pineapple glaze and balancing the intense flavors of the meat. The fluffy texture of the rice provides the perfect counterpoint to the crispy, chewy pork.

For a vegetable component, consider a crisp, cold cucumber salad with a vinegar dressing or grilled baby bok choy to cut through the richness of the belly. Beverage-wise, you want something refreshing and palate-cleansing. An ice-cold lager, a tropical Mai Tai, or a non-alcoholic sparkling limeade compliments the smoky, sweet flavors perfectly, refreshing your palate between every savory bite.

Conclusion

Mastering this Hawaiian Grilled Pork Belly is a surefire way to become the hero of your next barbecue. The interplay between the smoky char from the grill, the lush fat of the pork, and the bright acidity of the pineapple glaze creates a flavor profile that is truly unforgettable. It is a dish that looks incredibly impressive but is surprisingly easy to execute, especially on a flat-top grill where you have total control over the sear.

Fire up the grill, gather your friends and family, and enjoy a taste of the islands right in your own outdoor kitchen. The sticky, sweet aroma alone is enough to draw a crowd. Once you try this savory treat, with its perfect blend of texture and taste, it will undoubtedly become a permanent fixture in your grilling rotation.