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Hawaiian Steak Fajitas with Grilled Pineapple Salsa

  • 30 m
  • 30 m
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.”


    • 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


  • 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.
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