Hawaiian Steak Fajitas with Grilled Pineapple Salsa

Overview
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.
Nutritional Information
Calories | 378 |
Carbohydrates | 37g |
Fat | 14g |
Saturated Fat | 3g |
Mono Fat | 8g |
Protein | 27g |
Cholesterol | 61mg |
Dietary Fiber | 5g |
Potassium | 612mg |
Sodium | 532mg |
Ingredients
Instructions
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Place a grill basket on one half of grill; preheat the grill to high.
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Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
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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.
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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).
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Serve the steak and vegetables on tortillas with the salsa.