1 pineapple core removed, peeled, and quartered
1/3 cup soy sauce
1/3 cup rice wine vinegar
3 tbsp honey
2 small Hawaiian chili peppers chopped finely (can substitute with a habanero)
juice and zest of one 1 lime
2 venison strip loins, silver skin removed (about 1 ½ pounds total)
Hawaiian volcanic salt and black pepper to taste
1. Grill the pineapple until it's charred all over and then cut it into small dice.
2. In a saucepot, combine diced pineapple, soy sauce, rice wine vinegar, and honey and reduce to a glaze.
3. Once sauce is reduced to a sticky consistency, season with lime zest, lime juice, and chopped chilies. Adjust seasoning if necessary. Reserve half the marinade for basting and the rest to serve with the venison loin.
4. Preheat a grill (preferably charcoal) until it is very hot.
5. Season venison loins with salt and pepper.
6. Grill venison over medium-high heat until nicely seared.
7. Once some color has developed, begin brushing the venison with the pineapple chili glaze.
8. Continue rotating the venison loins while basting until outside has caramelized and venison center is between rare and medium rare depending on personal preference (venison gets very gamey and tough when overcooked because it is so lean).
9. Remove from the grill and let the venison rest.
10. To serve, simply slice the venison into medallions and garnish with the pineapple chili glaze and Hawaiian volcanic salt