Recipes

This vibrant dish brings together tender beef, sweet pineapple, and the bold savory flavor of Elda’s Kitchen Honey Ginger Soy Cooking & Grilling Sauce. Thin slices of marinated tri-tip are lightly crisped and tossed in a glossy ginger-soy glaze with pineapple, then served inside a hollowed pineapple for a beautiful tropical presentation.

The result is the perfect balance of sweet, savory, and bright citrus flavor, finished with toasted sesame seeds and fresh green onion.

Serves: 3-4 people

Ingredients

Beef Marinade

• 1 lb thinly sliced tri-tip steak
• 3 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced

For Frying

• 3 tbsp cornstarch
• Neutral oil for frying (avocado or vegetable oil)

Honey Ginger Soy Pineapple Sauce

• ½ cup Elda’s Kitchen Honey Ginger Soy Cooking & Grilling Sauce
• 1 tsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tbsp pineapple juice
• 1 tbsp brown sugar

Garnish

• Sliced green onions
• Toasted sesame seeds

For Serving

• Steamed rice
• Fresh cucumber salad
• 1 whole pineapple, hollowed for serving

Instructions

Marinate the Beef

In a bowl, combine soy sauce, grated ginger, and garlic. Add the thinly sliced tri-tip and toss well to coat. Cover and marinate for about 2 hours in the refrigerator.

Prepare the Pineapple Bowl

Cut the pineapple in half lengthwise and carefully hollow out the center, reserving some pineapple chunks for the dish if desired. Set aside.

Crisp the Beef

Remove the beef from the marinade and lightly coat the slices in cornstarch.

Heat about 1–2 inches of oil in a skillet or wok over medium-high heat. Fry the beef in small batches for 1–2 minutesuntil golden and lightly crisp. Remove and set aside on paper towels.

Make the Sauce

In a large skillet or wok over medium heat, add:

• Elda’s Kitchen Honey Ginger Soy Sauce
• Sesame oil
• Fresh ginger
• Garlic
• Pineapple juice
• Brown sugar

Simmer for 2–3 minutes until slightly thickened and fragrant.

Toss Everything Together

Add the crispy beef to the pan and toss until evenly coated in the sauce.

Serve

Spoon the pineapple beef into the hollowed pineapple bowl and garnish with:

• sliced green onions
• toasted sesame seeds

Serve alongside steamed rice and a refreshing cucumber salad.

Flavor Profile

🍍 Bright Pineapple Sweetness
🥢 Savory Soy Depth
🌶️ Ginger Warmth
🥩 Crispy Tender Beef
✨ Toasted Sesame Finish

💡 From Our Kitchen

For extra flavor and texture, add a handful of the fresh pineapple chunks to the pan during the final minute of cooking so they lightly caramelize in the sauce.

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hour 5 mins

Ingredients: 

• ½ Sweet onion, diced
• 1 Red, yellow, or orange bell pepper, diced (about 1 cup)
• 1 lb of ground beef
• 2 tbsp olive oil
• 1 can black beans, drained
• 1 can red kidney beans, drained
• 1 can chickpeas, drained
• A 28 oz can tomatoes, diced (do not drain)
• 1 cup water
• Salt and Pepper to taste
• 1 tsp garlic powder
• An 8 oz bottle of Elda’s Kitchen Original Steakhouse Sauce
• 2 jalapeños, minced

Toppings:

• Corn chips
• Sour cream
• 1 jalapeño, sliced 

Directions:

In a large pot over medium-high heat, warm 2 tbsp of olive oil. Add in sweet onion and bell pepper. Stir for a few minutes until onions are translucent.

Add ground beef and break up with spoon while browning. Once cooked through, pour in a bottle of Elda’s Kitchen Original Steakhouse Sauce.

Add cans of beans, then tomatoes, water, and seasonings. Stir well, turn down to medium-low heat, and simmer for 25 mins, stirring occasionally. Add minced jalapeños and stir, cook for another 5-10 mins. 

Serve with a side of cornbread, cinnamon rolls, or corn chips, and top with sour cream, sliced jalapeños, or any other favorite toppings.

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins

Ingredients:

0.75 lb pack of Impossible Meat

½ egg, lightly beaten

1 tbsp Neil’s Sarap Dayum Honey BBQ Pork Seasoning and Rub

Sesame seed buns

2 tbsp water

Toppings: 

Tomato, sliced

Cheddar cheese slices

Dill pickle chips

Brie’s Drive-In Burger Sauce 

Directions:

In a bowl, whisk egg and add it to Impossible Meat. Combine with seasonings, mix well using your hands, and form into 2 burger patties (about the same width as buns). Using your thumb, gently press a dent into the top of each patty (this helps patties cook evenly).

In a skillet over medium-high heat, cook the burgers for about 10 mins per side (until cooked through). For a juicier burger, flip only once and move as little as possible while cooking.

Layer on 1 slice of cheese, add a couple tablespoons of water to the pan and cover for about 2 mins. This will give you the perfect cheese melt.  

Serve on sesame seed buns. We like to layer in this order: burger, tomato, dill pickle chips, and pour over a hearty helping of Brie’s Drive-In Burger Sauce and enjoy!

Ingredients:

• 1 bundle asparagus, washed, dried, ends trimmed
• 2 sheets puff pastry, thawed
• 1 tbsp olive oil, separated
• Salt and pepper to taste
• 2 tbsp Elda’s Kitchen Garlic & Herb Sauce
• 7 oz Gruyère cheese, shredded
• 6 bacon slices
• 1 egg, beaten
• Dijon mustard to serve on the side

Directions:

Preheat oven to 425º Fahrenheit.

In a skillet over medium-high heat, cook bacon slices until about half-cooked. Transfer to a paper towel-lined plate to remove some of the grease. Cut slices in half and set aside. 

Toss asparagus in olive oil, 2 tbsp Elda’s Kitchen Garlic & Herb Sauce, salt, and pepper. 

Cut pastry sheets into 12 rectangles and turn diagonally. On the pastry rectangle, lay ½ a slice of bacon, 2-3 asparagus stalks, and a sprinkle of gruyere cheese. Fold the side corners over the filling to overlap in the middle. 

Place on parchment-lined baking sheets and brush pastry with egg wash. Bake in the oven for 12-19 mins. Serve with Dijon mustard on the side. 

Ingredients

Pulled Pork:

• 3 lbs pork shoulder
• A 20 oz can crushed pineapple
• An 8 oz bottle of Elda’s Kitchen Honey Ginger & Soy Cooking and Grilling Sauce
• 1 sweet onion, chopped
• 2 cloves garlic, chopped
• 1/4 tsp salt
• 1/4 tsp pepper
• 
  

Reduction Sauce:

• 1 1/2 to 2 cups strained drippings from slow cooker
• 1/2 an 8 oz bottle of Elda’s Kitchen Honey Ginger & Soy Cooking & Grilling Sauce
• 
  

Coleslaw:

• 1/4 cup  red onion, chopped
• 1/4 cup rice wine vinegar 
• An 8 oz can crushed pineapple
• 1 bag cabbage with carrots, shredded
• 2 tbsp Elda’s Kitchen Honey Ginger & Soy sauce
• 1/8 tsp salt
• 1 to 2 packages sweet Hawaiian rolls or slider buns, cut in half

Directions

In a small bowl, mix together crushed pineapple, onion, garlic, salt, pepper and one bottle of Elda’s Kitchen Honey Ginger & Soy Sauce.  Place the pork shoulder in a slow cooker and pour the mixed sauce over it, then cover.  Cook for 6 hours on low setting or until cooked through and tender.  Remove pork from slow cooker and shred.  Strain fat from the drippings.

Pour 1 1/2 to 2 cups of measured drippings into a large frying pan.  Add 1/2 bottle of Elda’s Kitchen Honey Ginger & Soy Sauce.  Stir on high until mixture reduces to a thick sauce.  Remove from heat.  Add shredded pork to the sauce.  Mix well.  

To make the coleslaw dressing, add red onion, pineapple, rice wine vinegar, salt, and 2 tbsp Elda’s Kitchen Honey Ginger & Soy Sauce to a large bowl and stir well.  Add cabbage and coat in the dressing.

Place bottom half of bun on a serving plate.  Add the pork, coleslaw, and the top of the bun, and enjoy!

Ingredients:

• 2 chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp butter
• 3 cloves of garlic, minced
• 1 tbsp gluten-free 1:1 flour
• ½ cup whole milk
• ¼ chicken broth or water
• ¼ bottle of Elda’s Kitchen Garlic & Herb Sauce
• Juice of ½  lemon, about 1 tbsp
• Lemon slices to garnish
  

Directions:

In a skillet over medium-high heat, heat olive oil. Season chicken breasts with salt and pepper and cook in the skillet for about 5-6 mins each side, browning lightly. Once cooked to 165º Fahrenheit, set aside. 

Reduce heat to medium and melt butter. Add minced garlic and cook 1-2 mins until fragrant, then add gluten-free flour. Whisk frequently for 2-3 mins, then add milk and chicken broth. Continue to whisk until there are no lumps, then turn heat to medium-high and bring to a boil.

Add Elda’s Kitchen Garlic & Herb Sauce and lemon juice, mix well, then add chicken breast back in for about 1-2 mins. Serve with lemon slices for garnish. 

Ingredients:

• 3-4 chicken breasts, cut into strips
• 1.5 cups flour
• Salt and pepper to taste
• 2 tbsp paprika
• 1 tsp garlic powder
• A dash cayenne pepper (more or less to taste) 
• 1 egg, beaten
• 1 cup milk
• 4 cups vegetable oil
• ⅓ an 8 oz bottle Elda’s Kitchen Honey Ginger and Soy Sauce
• ⅓ an 8 oz bottle Elda’s Kitchen Garlic & Herb Sauce
• ⅓ an 8 oz bottle Elda’s Kitchen Original Steakhouse Sauce
• 1 tbsp Parmesan for garnish
• Celery sticks for garnish
• Ranch Dressing to dip!
  

Directions:

In a medium bowl, mix flour and seasonings. In another medium bowl, combine milk and beaten egg. Soak chicken strips in the egg and milk mixture, then remove each strip one by one, allowing excess liquid to drip off before dropping into the flour mixture. Roll until coated, then set on a plate. 

In a wok or deep fryer, heat oil on high, and then cook the chicken in 2-3 batches (about 5-7 mins per batch). Chicken strips should be golden brown and reach internal temperature of 165º Fahrenheit.

Distribute chicken into three different bowls, pouring a different sauce into each, mixing with a spoon until well-coated. Sprinkle Parmesan over the bowl of Garlic & Herb chicken. 

Fill a small bowl with Ranch Dressing and serve with the boneless wings for dipping.