Escape to the tropics with this easy Hawaiian ribeye, marinated in a sweet and tangy mixture of pineapple juice, soy sauce, brown sugar, and a few other basic ingredients. The perfect steak recipe if you’re wanting to switch up your normal ribeye and potatoes dinner!
If I had the chance to choose my last supper, it would undoubtedly be a ribeye steak. Cut about 1″ thick, grilled over charcoal to a perfect medium-rare, and topped with creamy goat cheese. I guess you could call me a “meat and potatoes” kind of guy.
But, admittedly, we eat more than our fair share of steak. To the point that when I tell my kids that we’re having steak for dinner, they respond with “ugh, not again!“.
Personally, I could never tire of my favorite steak dinner, but every now and then, it’s nice to throw in a twist. Or in this case, a slice – of pineapple, that is!
We’ve made authentic Hawaiian teriyaki beef, thanks to a Hawaiian-native that shared his family’s decades old teriyaki recipe with us. But this is more of a “mainlander” version. Some may call it a Houston’s Hawaiian ribeye copycat recipe, but truth be told, I’ve never been to that restaurant so I can’t say for sure how our homemade version stacks up.
All I know is that this sweet and flavorful ribeye steak, complimented with a slice of grilled fresh pineapple and served over our favorite crispy garlic rice, was absolutely delicious. And it almost had me reaching for my grass skirt.
What is a Hawaiian Ribeye?
Although the Hawaiian ribeye isn’t a traditional recipe from the islands, the dish takes its name from the tropical ingredients included in the marinade. Pineapple, one of the most prevalent crops grown in the Hawaiian islands, takes center stage in the sweet and robust marinade, complimented by other Asian ingredients like soy sauce and ginger.
To be honest, when I had the idea for this creative ribeye steak, I had no idea that it was actually “a thing”. But I knew that I’m a fan of pineapple juice and teriyaki sauce, and I happened to have a few beautiful ribeyes sitting in the fridge.
As I did some research, however, I realized that a popular national chain restaurant called Houston’s is famous for a Hawaiian ribeye. Their version, much like mine, is made with pineapple juice, soy sauce, and brown sugar – common ingredients for a homemade teriyaki sauce.
Ingredients
- canned pineapple juice – I prefer to use the small 6 ounce cans of pineapple juice, often found in the bottled juice aisle of the grocery store. They come in a 6 pack so you can easily save the unopened cans for other recipes – like our favorite steak fajitas!
- low sodium soy sauce – Very important that you use the low sodium variety for this recipe.
- apple cider vinegar
- Worcestershire sauce
- brown sugar
- minced garlic – You can use fresh garlic cloves or the jarred minced garlic, either works fine.
- minced ginger – I highly suggest using the squeeze bottle of minced ginger, usually found near the jarred garlic in the produce section. The Spice World brand is our favorite, and this ingredient is a staple in our refrigerator for various Asian dishes and sauces.
Recipe Video
More of a visual learner? Watch me make these fantastic Hawaiian ribeyes and garlic fried rice on my YouTube channel:
How to Make Hawaiian Ribeye Steaks
Making the Hawaiian Marinade
Start by making the homemade Hawaiian marinade for the steaks. Just add all of the marinade ingredients to a gallon sized zip-top bag, and mix the liquid a bit so that the sugar dissolves. Then, place the steaks in the bag, zip it up, and marinate in the refrigerator for at least 2 hours, or for a deeper sweet soy flavor, marinate overnight.
*TIP – If you’re going to marinate the steaks overnight in the refrigerator, place the zip top bag on a small sheet tray to avoid any spills. Also, flip the bag before you go to bed and when you wake up to ensure the steaks marinate evenly. We marinated our steaks for about 16 hours.
Cooking the Steaks
After the steaks have marinated, it’s time to fire up the grill, griddle, or a skillet. Because this recipe is so versatile, you can use whatever cooking method that you prefer.
If cooking steaks on a flat solid surface like a Blackstone griddle or a skillet, be sure to remove as much moisture as possible first. If you were to put the wet steaks straight from the marinade onto the hot cooking surface, then they would boil and steam more than sear.
Just dab both sides of the steaks with paper towels to soak up the excess moisture. Then, place the steaks on the preheated surface on the first side to cook.
After 3-5 minutes (depending on the temperature of your cooking surface), flip the steaks to the second side and continue to cook. If needed, flip the steaks multiple times to prevent the sugary marinade from burning, and cook until the internal temperature reaches your desired doneness.
*TIP – If cooking these Hawaiian ribeyes on a griddle, then be sure to “clean as you go” so that the sugars from the marinade don’t just sit and burn on the griddle top. Every time that you flip the steaks, flip into a clean area on the griddle, and use your scraper to remove the residue left behind. This makes it much easier to clean the griddle after you’re done cooking.
A Note About Searing Steaks:
The secret to a perfectly seared steak is a dry exterior and a small bit of oil on the hot cooking surface. When the meat is dry, the maillard reaction (the browning process that occurs when amino acids in a protein and reducing sugars interact), can occur, which leads to a nicely browned and flavorful steak.
However, keep in mind that the Hawaiian marinade has a high amount of sugar in it, and sugar is prone to burning. So be careful to flip the steaks when you have a dark brown crust, before the marinade has a chance to burn.
Recipe Tips
- Use your favorite cut of steak – The ribeye steaks were perfect for this sweet marinade, but you could substitute sirloin, NY strip, or even chuck eye steaks if you prefer.
- Use canned pineapple juice NOT fresh – Look for the small individual cans of pineapple juice for best results. Fresh pineapple juice will break down the meat more quickly, causing your steaks to become mushy.
- Heat the marinade if needed – If marinating for a shorter period of time (like 2-3 hours), add all marinade ingredients to a saucepan and bring to a boil for the brown sugar to dissolve first. Since we did a long marinate overnight, we skipped this step.
- Pat the steak dry before cooking – The marinade adds a lot of moisture to the meat, so use a wad of paper towels to pat both sides of the steaks before placing on the grill or in a skillet to cook. This will help the steak to develop a better crust.
What to Serve with Hawaiian Ribeyes
In keeping with the tropical island theme of this recipe, I suggest serving your Hawaiian steak with slices of fresh grilled pineapple and garlic rice. For a lower carb option, serve the ribeyes with steamed broccoli or sugar snap peas.
Frequently Asked Questions
Can I use fresh pineapple juice for this recipe?
No. Fresh pineapple juice contains enzymes that can over-tenderize meat, making it mushy. If marinating for an extended period, use canned pineapple juice, which has been heated and doesn’t have active enzymes.
How long should I marinate the steaks?
For optimal flavor, marinate the ribeye for at least 4 hours, but overnight is best. Avoid marinating for more than 24 hours, as the acids in the marinade can start to break down the meat too much.
Can I use a different cut of steak with the Hawaiian marinade?
Absolutely! While ribeye is preferred for its rich marbling and flavor, you can use other cuts like sirloin, New York strip, or even chuck eye steaks. Just adjust the marinating and cooking times accordingly.
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Hawaiian Ribeye
Ingredients
- 2 ribeye steaks, cut about ¾-1" thick (roughly 1½ lb)
- 6 ounce can 100% pineapple juice
- 1 cup low sodium soy sauce
- ¼ cup apple cider vinegar
- ⅓ cup packed brown sugar
- ¼ cup Worcestershire sauce
- 2-3 garlic cloves, minced
- 2 teaspoons minced ginger *See notes
- fresh pineapple slices, cooked white rice, sliced green onions – for serving and garnish
Instructions
- Prepare the marinade. Add pineapple juice, soy sauce, apple cider vinegar, Worcestershire sauce, brown sugar, garlic, and ginger to a gallon size zip top bag. Mix together well for the sugar to dissolve.
- Marinate the steaks. Add the ribeye steaks to the bag with the marinade, and zip the bag closed, removing as much air as possible. Refrigerate for at least 4 hours, preferably overnight. Turn the steaks occasionally to ensure even marination.
- Preheat the griddle, grill, or skillet. Heat your cooking surface to about 425-450°F.
- Cook the steaks. Remove the steaks from the marinade and pat dry with paper towels. Place the steaks on the heated griddle or grill, and cook on the first side untouched for about 3-5 minutes. Flip to the second side and cook an additional 3-4 minutes. Cooking time will vary depending on the temperature of your grill, the thickness of the steaks, and your desired doneness. Use an internal thermometer to check for doneness (about 130-135F for medium rare and 140-145F for medium).
- Serve the Hawaiian ribeyes. Transfer the steaks to a cutting board to rest for about 5 minutes. Garnish with sliced green onions and grilled fresh pineapple slices.
Video
Notes
- Use canned pineapple juice only. Do not substitute fresh pineapple juice in this recipe, as the enzymes will over-tenderize the steak and cause it to become mushy. Canned pineapple juice is best for this recipe.
- Heat the marinade if needed. If marinating for a shorter period of time (like 2-4 hours), then add the marinade ingredients to a saucepan and heat for the sugar to dissolve. Then, allow the marinade to cool before adding the steaks and refrigerating. Since we marinated our steaks overnight, we skipped this step.
- Squeeze bottled minced ginger is recommended. We prefer using the Spice World brand of minced ginger that comes in a squeeze bottle and can be found in the produce section near the jarred garlic. This is a convenient way to use ginger in a variety of Asian sauces and dressings. A staple in our fridge!
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