Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Read the full recipe after the video.
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; protein 26.8g; carbohydrates 37g; dietary fiber 5.4g; sugars 10.4g; fat 13.9g; saturated fat 3.3g; cholesterol 60.7mg; vitamin a iu 1509.8IU; vitamin c 77.2mg; folate 48.2mcg; calcium 77.4mg; iron 2.6mg; magnesium 76.5mg; potassium 612.4mg; sodium 532.2mg; thiamin 0.2mg; added sugar 2g.
Advertisement