Hawaiian Steak Fajitas with Grilled Pineapple Salsa

Hawaiian Steak Fajitas with Grilled Pineapple Salsa

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From: EatingWell Magazine, July/August 2016

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound strip steak, trimmed
  • 4 cups presliced fresh pepper-and- onion mix (about 12 ounces)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 ounces prepeeled fresh pineapple ( ¾ inch thick; about 4 ounces)
  • 3 tablespoons reduced-sodium teriyaki sauce
  • ¼ cup pico de gallo or other fresh tomato salsa
  • 8 corn tortillas, warmed

Preparation

  • Active

  • Ready In

  1. Place a grill basket on one half of grill; preheat the grill to high.
  2. Cut steak crosswise into ¼-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
  3. 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.
  4. 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).
  5. Serve the steak and vegetables on tortillas with the salsa.

Nutrition information

  • Serving size: 2 tortillas, 1 cup fajita mix & 3 Tbsp. pineapple salsa
  • Per serving: 378 calories; 14 g fat(3 g sat); 5 g fiber; 37 g carbohydrates; 27 g protein; 48 mcg folate; 61 mg cholesterol; 10 g sugars; 2 g added sugars; 1,510 IU vitamin A; 77 mg vitamin C; 77 mg calcium; 3 mg iron; 532 mg sodium; 612 mg potassium
  • Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 vegetable, 3 lean meat, 1½ fat

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