Hawaiian Steak Fajitas with Grilled Pineapple Salsa


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.

Hawaiian Steak Fajitas with Grilled Pineapple Salsa
Prep time 30
Cook Time 0
Total Time 30

Nutritional Information

Makes: 4 Servings
Calories 378kcal
Fat 14g
Saturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 61mg
Sodium 532mg
Carbohydrates 37g
Dietary Fiber 5g
Added sugars 2g
Total sugars 10g
Protein 27g
Potassium 612mg


STEP 1 Place a grill basket on one half of grill; preheat the grill to high.
STEP 2 Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
STEP 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.
STEP 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).
STEP 5 Serve the steak and vegetables on tortillas with the salsa.
© Meredith Corporation. All rights reserved. Used with permission.


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 slices 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

As seen in:

  • ABC Logo
  • The Dr. OZ Show Logo
  • Fox Logo
  • Whole Foods Magazine Logo
  • CBS Logo