Pineapple Steak

Why we love this recipe

This recipe came about (as so many of mine do!) as a result of our firm No Ingredient Left Behind Rule.

As in, if I get something and don’t use it all up, I need to work the remainder into another recipe. I actually have a special bin in my fridge for these ingredient orphans so I don’t forget about them (I know, obsessive, but I gotta be me!)

In this case it was a half full can of pineapple juice left over from making pineapple shrimp pasta and it needed a purpose in life…and so I decided it should become a pineapple steak marinade!

You’ll want to plan ahead a bit for this one, as the steak needs to marinate in the pineapple juice and a few other things (hi there, garlic!) for at least 4 hours.

And if you are concerned that your steak is going to come out tasting too much like a pineapple…don’t! The juice serves mainly as a tenderizer..

But we are going to get that pineapple taste on by adding some sliced pineapple to the grill with our steak. Sweet meets savory meets scrumptious.

Ready to go full out pineapple with me and make one of my new favorite grilled steak recipes? Let’s do it!

Ingredients you need

Ingredient notes and substitutions

• Pineapple: I love slicing up a fresh pineapple, but if you aren’t up for that, you can use canned pineapple rings.
• Steak: We love a flank steak for this recipe, but you can also use skirt steak, sirloin tip steak or hanger steak.
• Soy Sauce: As always, we highly recommend using low sodium soy sauce. You can add salt but you can’t take it out!
• Pineapple Juice: Look for this in the juice section of your supermarket. You’re going to have leftover juice, but you can use it to make Pineapple Shrimp Pasta!

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

STEP 1: Combine 2 cups of pineapple juice, ¼ cup soy sauce, ¼ cup canola oil, 2 cloves of peeled and smashed garlic, 1 teaspoon pepper pepper and ¼ cup of brown sugar and stir until brown sugar is dissolved. I like to do this in a large measuring cup because that makes it easier to pour in the next step!

STEP 2: Pour into a zippered plastic bag. Add a 2 pound flank steak to the bag, zipper it up, squish it around and then let it marinate in the fridge for at least 4 hours. Take a nap, or read this AMAZING BOOK. I can’t stop thinking about it.

STEP 3: When you are ready to cook, prep your pineapple!  Cut off the base and the top, then stand it up and slice off the peel, making sure to get all those little prickly spots off.  Now slice it into 1 to ½ inch round slices cutting out the middle core with a paring knife. (Or, you can just open your can of pineapple rings! 😀)

STEP 4: Heat the grill to high and grill the steak, about 5 minutes per side (and 135 on a meat thermometer) for medium rare.  Cover it with foil while you grill the pineapple.

STEP 5: Place the pineapple on the grill for 2 to 3 minutes per side.  I like to slide a spatula underneath before I turn them to make sure they come off without sticking. Slice up the steak, cut the pineapple rounds in halves and serve it up!

PRO TIP: If you have extra pineapple, cut it up into bite sized pieces and use it for a garnish on your steak and whatever else you are serving on the side (ideas below!)

Recipe FAQs

And just like that, you have a scrumptious tropical dinner! I like to serve mine with rice, sometimes plain old rice or if I am feeling especially fancy, some coconut rice pilaf!

Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
• Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
• Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
• Fish Spatula: It’s not just for dish (although we love it for Julia Child’s Filet of Sole)…it’s thin enough to scoot under anything you want to flip! In this case pineapple!
• Thermometer: This is the very best way to know for sure how your steak (or chicken, or pork, etc.!) is done to your liking.

It just goes to show you what good things can come from having a leftover ingredients bin in your fridge!

What to serve with this recipe

We do love that coconut rice pilaf, and this easy Greek grain salad is also a flavor-packed side dish. Since the grill is already fired up, you might like some grilled flatbread? And for dessert, let’s have a fresh peach pie!

Other steak recipes we love!