Prep
0-15 mins
Cook
10 MIN
Ingredients
225 g
Can pineapple slices in juice, drained and reserve the juice
1 1/2 tbsp
Lea & Perrins worcestershire sauce
2 tbsp
Brown sugar
1/4 tsp
Five spice
4
Pork steaks, approx 2cm thick
1
Small ciabatta loaf
4 tbsp
Heinz [SERIOUSLY] GOOD™ aioli (aioli lite now available)
-
Lettuce leaves
-
Tomato slices
Instructions
Step 1
Place the reserved pineapple juice, Lea & Perrins Worcestershire Sauce, brown sugar and five spice in a bowl. Add the pork steaks and toss to coat.
Step 2
Remove the pork from the marinade and BBQ over medium heat for 3 minutes on each side, brushing with the marinade during cooking. Remove from heat and allow pork to rest for 3 minutes.
Step 3
BBQ the pineapple slices, basting with the reserved marinade until hot and caramelised. Cut the ciabatta loaf in half lengthwise and then in half again to make 4 pieces. Toast one side of the bread on the BBQ.
Step 4
To build the burger – squirt and spread our HEINZ [SERIOUSLY] GOOD™ Aioli or Aioli Lite on the toasted ciabatta. Top with lettuce leaves, tomato slices, pork steak and finish with a pineapple slice.