Grilled Pork Teriyaki Haystacks Recipe

Summer time and grilling go hand in hand. Now, as I’ve said before we actually don’t have a grill so I usually use a pan on the oven, or turn my oven onto the broiling setting to grill. I’ve grilled pineapple, pork, sausage, and many different kinds of veggies like this and it turns out just fine. Tonight, I made some pork, I didn’t even grill it, but this recipe calls for you to grill it. What I did was I put it in the crock pot and covered it with the World Harbors Teriyaki Marinade and let it cook all day long. I actually over cooked it. I just didn’t have my game day today in the kitchen. It still turned out ok, the family said it tasted good even though the meat was a little tough so thanks to World Harbors for saving dinner with a wonderful flavor even when over cooked.

Ingredients:

1/2 bottle of World Harbor Maui Mountain Teriyaki Sauce & Marinade
1 can of Pineapples
1 cup of rice
1 pound of pork loin
2 cups assorted veggies – I used snap peas, water chestnuts, broccoli and carrots
1/4 cup cheese
1/4 cup chow mein noodles

Directions:

Cut the meat into 1 inch cubes and marinate in the Teriyaki Sauce over night
Cook the rice according to package directions or use a rice cooker
Grill the pork on a grill, or in the oven, or cook it in a crock pot like I did. (just don’t over cook it)
Steam the veggies
Grill the pineapple or serve it cold (it’s good both ways)
Assemble the haystacks

We like to put the rice on the bottom, then add the pineapple, meat, veggies, sprinkle on a little bit of cheese, and then top with a little bit of the chow mein. Then you have a delicious dinner.

“World Harbors provided compensation for this post. All opinions photos and recipe are my own.”