Place the reserved pineapple juice, Lea & Perrins Worcestershire Sauce, brown sugar and five spice in a bowl. Add the pork steaks and toss to coat.
Remove the pork from the marinade and BBQ over medium heat for 3 minutes on each side, brushing with the marinade during cooking. Remove from heat and allow pork to rest for 3 minutes.
BBQ the pineapple slices, basting with the reserved marinade until hot and caramelised. Cut the ciabatta loaf in half lengthwise and then in half again to make 4 pieces. Toast one side of the bread on the BBQ.
To build the burger – squirt and spread our HEINZ [SERIOUSLY] GOOD™ Aioli or Aioli Lite on the toasted ciabatta. Top with lettuce leaves, tomato slices, pork steak and finish with a pineapple slice.