THE RECIPE JOURNAL · Main Course

Pineapple and Teriyaki Beef Tongue on the Grill

This recipe combines tender beef tongue with sweet pineapple and savory teriyaki sauce for a deliciously unique grilled treat. It’s perfect for impressing friends with bold flavors and a fun twist on classic barbecue.

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FROM THE KITCHEN • Pineapple and Teriyaki Beef Tongue on the Grill

01 THE RECIPE

Let's make it.

Follow these steps for a delicious result. Tick off each step as you go.

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Step 1

Start by placing the beef tongue in a large pot and covering it with water. Bring it to a boil over medium heat, then let it simmer for about 2 hours. Once it’s done, turn off the heat and let the tongue cool in the pot for an hour. When it’s cool enough to handle, peel off the skin and throw it away.

Step 2

Next, slice the tongue into half-inch thick pieces and brush both sides with teriyaki sauce. Get your grill heated to medium and give the grate a light oiling to prevent sticking.

Step 3

Place the pineapple and tongue slices on the grill, cooking them for around 6 minutes total. Flip everything halfway through so they cook evenly and get nice grill marks. Once done, they’re ready to serve!

Why you’ll love it

This dish combines the rich, tender texture of beef tongue with the sweet and tangy flavors of pineapple and teriyaki sauce. The grill adds a smoky char that enhances every bite. It’s a unique and delicious way to enjoy an often overlooked cut of meat.

How to serve

Serve with steamed rice or grilled vegetables to balance the bold flavors. A fresh green salad or pickled vegetables can add a refreshing contrast. Don’t forget a squeeze of lime for an extra burst of brightness.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in a pan to keep the meat tender and avoid drying it out. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.