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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2016


Ingredient Checklist


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

  • 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

378.1 calories; protein 26.8g 54% DV; carbohydrates 37g 12% DV; exchange other carbs 2.5; dietary fiber 5.4g 22% DV; sugars 10.4g; fat 13.9g 21% DV; saturated fat 3.3g 16% DV; cholesterol 60.7mg 20% DV; vitamin a iu 1509.8IU 30% DV; vitamin c 77.2mg 129% DV; folate 48.2mcg 12% DV; calcium 77.4mg 8% DV; iron 2.6mg 15% DV; magnesium 76.5mg 27% DV; potassium 612.4mg 17% DV; sodium 532.2mg 21% DV; thiamin 0.2mg 18% DV; added sugar 2g.

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No Changes but next time with chicken and pineapple/mango salsa. Read More