Glazed Lachschincken Steaks with Pepper & Pineapple

Published 1st May, 2020

Cuisine: Australian   Serves: 2

Preparation: 10 Mins   Cooking: 10 Mins


  • 4 Lachsschinken Steaks
  • 1 tbls Olive Oil
  • 1 (400gm) Can Australian Pineapple Rings in Syrup
  • 4 tbls Pineapple juice (Syrup from Pineapple Rings)
  • 1 tbls Brown Sugar
  • 2 tbls Apple Cider Vinegar
  • 1 tbls Dijon Mustard
  • Pinch of Sea Salt
  • ½ tsp Cracked Black Pepper
  • Fresh Coriander, to serve


  1. In a small bowl combine the pineapple juice, brown sugar, apple cider vinegar, Dijon mustard, sea salt and the black pepper, whisk well.
  2. Heat a large grill pan over a medium heat, add the olive oil. Cook the pineapple rings and the lachsschinken on one side until golden brown grill marks are visible, turn and cook for a further minute.
  3. Add the pineapple juice mixture to the pan and allow to cook for a few minutes until thick and caramelised, serve immediately and garish with fresh coriander leaves