- Step 1
Place the pork steaks in a glass or ceramic dish. Pour over the teriyaki marinade and toss to coat. Cover and refrigerate until required.
- Step 2
Place the onions in a bowl and sprinkle with salt. Squeeze gently with your hand to release the juices. Drain.
- Step 3
Heat a barbeque grill or chargrill pan on a medium-high heat. Cook the pineapple slices, capsicum and chillies for 2 minutes each side or until just charred. Remove from the heat and chop the pineapple and capsicum. Combine the pineapple, capsicum, onion and chilli.
- Step 4
Barbeque the pork butterfly steaks for 2-3 minutes each side or until cooked to your liking. Mix the coriander through the pineapple salsa just before serving. Serve with the pork steaks and mash.