• Mince pineapple chunks until they have a mushy consistency, like baby food or a paste.
• Combine all ingredients except for the meats, salt, and gochujang/sriracha (stock/water, soy sauce brown sugar, mirin, sake, sesame oil, black pepper, white pepper, garlic, ginger, green onions, pineapple, and pineapple juice) in a large bowl. Mix thoroughly until the sugar has dissolved.
• Divide marinade in half. Place chicken and steak in separate sealed plastic or glass containers (or Ziploc bags, which I used) and cover in marinade. Let sit in refrigerator for 2 hours or overnight.*
• When your meats have finished marinating…

GRILL DIRECTIONS:

• Heat your grill until it reaches a very high heat (if using an electric grill, use the highest setting) and cook steak for 5-7 minutes on each side, basting with steak only marinade every so often. Remove and set aside to rest.
• Score (make small cuts) each chicken breast lightly on each side. Grill for 10-15 minutes on each side, once again basting with chicken only marinade every so often. Cook until the internal temperature reaches 165F. Set aside to rest.

OVEN DIRECTIONS:

• Preheat oven to 425F
• Heat a large oven-safe (stainless steel or cast iron) skillet pan on a medium-high setting. Add a 1 tbsp beef only marinade per steak and sear steaks 2-5 minutes each side, or until  a brown crust has formed as the marinade caramelizes.
• Place entire pan in the oven and bake for an additional 10-12 minutes, OR (if you only have one large pan) transfer steak to a baking sheet with some additional marinade and cook the same amount of time.
• Repeat the process with the chicken breasts. Add chicken only marinade to a large skillet and sear chicken breasts 3-6 minutes (slightly longer) on each side, or under a brown crust has formed as the marinade caramelizes.
• Place entire pan in the oven for 20-25 minutes, OR transfer chicken to a baking sheet and cook for the same amount of time.
• In a small sauce pan, add all remaining marinades**, gochujang, and salt. Heat on medium-high and bring to a rolling boil. Boil uncovered for 10-12 minutes, stirring occasionally to prevent the bottom from burning. Remove from heat and let cool slightly.
• Slice steak and chicken into very thin strips with a sharp knife.
• Toss sliced meats in cooled sauce or serve separately on the side for guests to choose their spiciness level. Assemble wraps with cabbage/lettuce, kimchi, avocado, bell peppers, pickled radish/carrots, or whatever sides you prefer!