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very easy
Prep Time
10 mins
Total Time
4 h 20 m


1 cup
low-sodium soy sauce
250 mL
¾ cup
pineapple juice
175 mL
½ cup
brown sugar
125 mL
¼ cup
apple cider vinegar
60 mL
1 tbsp
minced fresh garlic
15 mL
1 tbsp
minced fresh ginger
15 mL
Sterling Silver ribeye steaks, at least 1½ inch (3¾ cm) thick


Step 1

Combine soy sauce with pineapple juice, brown sugar and vinegar in a large re-sealable zip-top bag. Stir until sugar dissolves. Stir in garlic and ginger. Add steaks into marinade. Seal, then refrigerate steaks at least 4 hr. (Or up to a maximum of 24 hr.)

Step 2

Preheat your grill at medium-high heat. Clean and oil the grates.

Step 3

Grill steaks until cooked to 63°C (145°F) on an instant-read thermometer for medium-rare, 3 to 4 mins. per side, or to desired doneness. Transfer steaks to a cutting board and let rest for 5 mins. before slicing and serving.


Do not marinate steaks for more than 24 hr. as the pineapple juice will turn the steaks’ texture soft and mealy.
Keep a close eye on steaks while grilling so it does not burn due to the marinade’s sugar content.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Nutrition note: analysis is based on 2 lb / 900g for 4 steaks.
22 g
Saturated Fat:
9 g
4 g
3 g
110 mg
48 g
300 mg
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