Recipe courtesy of Freddie Tsuhara and Ilene Tsuhara

Ilene and Freddie's Grilled Short Ribs and Pineapple

  • Level: Easy
  • Total: 1 hr 45 min (includes marinating time)
  • Active: 40 min
  • Yield: 10 to 12 appetizer servings
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1/2 cup low-sodium soy sauce

1/4 cup sesame oil

6 cloves garlic, finely chopped 

2 tablespoons finely grated peeled fresh ginger 

2 1/2 pounds boneless short ribs 

1 pineapple, peeled, cored and quartered 

2 cups heavy cream 

1 cup brown sugar

Salt and freshly ground black pepper


  1. Whisk together the soy sauce, oil, garlic and ginger in a baking dish. Add the ribs and turn to coat. Cover and let the ribs marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  2. Place the pineapple quarters in a resealable plastic bag and add the heavy cream and sugar. Seal the bag and shake to mix. Let the pineapple marinate 1 hour in the refrigerator.
  3. Heat the grill to high. Remove the pineapple from the marinade and season with salt and pepper. Grill until caramelized, 6 to 8 minutes per side. Remove the ribs from the marinade and sprinkle with salt and pepper. Grill the ribs until an instant-read thermometer registers 155 degrees F, 3 to 4 minutes per side.

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