Hawaiian Grilled Tuna and Pineapple Poke
main dishes

Hawaiian Grilled Tuna & Pineapple “Poke”

Fire up the grill and serve “poke,” a Hawaiian raw seafood salad, a new way – grilled! Starring the tropical flavors of Grill Mates® Hawaiian Woodfire Grill Single Use Marinade, seared tuna steaks and charred fresh pineapple take on a smoky taste. Garnish with chow mein noodles for a crunchy, craveable finish. 
  • 15m

    prep time

  • 10m

    Cook Time

  • 296

    Calories

  • 9

    Ingredients

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Ingredients

4

Servings

  • 1 package McCormick® Grill Mates® Hawaiian Woodfire Grill 30 Minute Marinade, divided
  • 1/2 fresh pineapple, peeled, cored, and cut into 3/4-inch slices
  • 1 small Maui onion, cut into 3/4-inch slices Substitutions available
    • 1 small sweet onion, cut into 3/4-inch slices
  • 1 pound (1/2-inch thick) center-cut tuna steaks
  • 1/3 cup rice vinegar
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon sugar
  • 1 jalapeño pepper, seeded and finely chopped Substitutions available
    • 1 Fresno or 1 serrano chile, seeded and finely chopped
  • 4 cups roughly torn romaine lettuce, loosely packed

Instructions

  • Place Marinade in medium bowl. Reserve 2 tablespoons of the Marinade for the dressing. Brush pineapple and onion rings lightly with some of the remaining Marinade in the bowl. Add tuna into remaining Marinade; toss to coat well. Cover. Refrigerate 15 to 30 minutes. (Marinate seafood no longer than 30 minutes.)

  • Grill pineapple and onion rings over medium-high heat 3 minutes per side or until slightly tender and charred. Remove from grill. Cool slightly. Meanwhile, remove tuna from marinade. Discard any remaining marinade.

  • Grill tuna over medium-high heat 1 to 2 minutes per side or until charred on outside but still rare inside. Remove from grill. Let rest about 5 minutes.

  • Mix rice vinegar, soy sauce, sugar, jalapeño and reserved 2 tablespoons Marinade with whisk in medium bowl. Cut grilled pineapple and onion into 1-inch pieces. Add into dressing mixture; toss to coat. Cut grilled tuna into 1-inch pieces. Divide romaine evenly among 4 salad plates. Top with pineapple mixture and tuna. Drizzle with any remaining dressing.

    For a crunchy texture, sprinkle poke with chow mein noodles before serving.

Nutrition information (per Serving)

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