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Hawaiian Steak Fajitas with Grilled Pineapple Salsa
EatingWell Test Kitchen
“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.”
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
1Place a grill basket on one half of grill; preheat the grill to high.
2Cut steak crosswise into ¼-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
3Place 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.
4Transfer 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).
5Serve the steak and vegetables on tortillas with the salsa.