Prepeeled pineapple, presliced peppers and onions and fresh pico de gallo help this quick, healthy dinner recipe come together in a flash. Chicken tenders are a good substitute for the steak if you prefer. Blend up some margaritas and call it a party. Source: EatingWell Magazine, July/August 2016

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Ingredients

Directions

  • Place a grill basket on one half of grill; preheat the grill to high.

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  • Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.

  • Place the steak and vegetables in the grill basket; grill, stirring once or twice, until the vegetables are soft and charred, 8 to 10 minutes. Oil the other side of the grill rack; place pineapple on the rack and grill, turning once, until slightly charred, about 2 minutes per side.

  • Transfer the steak and vegetables to a large bowl and toss with teriyaki sauce. Dice the pineapple and combine in a small bowl with pico de gallo (or salsa).

  • Serve the steak and vegetables on tortillas with the salsa.

Nutrition Facts

378 calories; 13.9 g total fat; 3.3 g saturated fat; 61 mg cholesterol; 532 mg sodium. 612 mg potassium; 37 g carbohydrates; 5.4 g fiber; 10 g sugar; 26.8 g protein; 1510 IU vitamin a iu; 77 mg vitamin c; 48 mcg folate; 77 mg calcium; 3 mg iron; 76 mg magnesium; 2 g added sugar;

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Rating: 5 stars
07/17/2018
No Changes but next time with chicken and pineapple/mango salsa. Read More