BEEF PINEAPPLE FAJITAS — Beef is marinated in a blend of pineapple juice and spices, then sauteed with peppers and fresh pineapple and served in warm flour tortillas.
My dad was telling me about a local Mexican restaurant he and my mom visit often, and how good their beef and pineapple fajitas are.
And I thought, “Beef and pineapple fajitas! That’s genius! Why have I never thought of putting pineapple in my fajitas before.” So I have to give my dad credit for this recipe inspiration.
Apparently at this Mexican restaurant, they actually serve the fajitas fillings in a hollowed out pineapple half. I’m sure it looks amazing, but that’s just too much trouble for me.
So these Beef Pineapple Fajitas get served up in traditional fajita-style, straight from a cast iron skillet.
And yes, the fresh pineapple is a must in this recipe. It’s a bit of extra work, but SO worth it! In fact, it’s so delicious, I usually add a little extra pineapple when I make this.
If you don’t have a cast iron skillet, use whatever kind of skillet you have. But I implore you, consider buying a cast iron skillet for things like fajitas.
They really do the best job of imparting your meats and vegetables (and pineapple) with those delicious charred and blackened bits that give things like fajitas so much flavor.
And of course, cast iron skillets are wonderful for things like skillet cakes and, my personal favorite, giant skillet chocolate chip cookies.
But back to the fajitas….once everything is cooked, you top it all off with a bunch of cheese and stick it under the broiler to melt. Then you serve up that delicious beef mixture in warm flour tortillas. It’s a little bit of heaven.
I highly recommend adding some homemade guacamole and a dollop of sour cream. I hope you love these fajitas as much as we did! Thanks dad for the great recipe idea.
Be sure to save this Beef Pineapple Fajitas recipe to your favorite Pinterest board for later.
Tips for Cutting Fresh Pineapple
Cut off the Ends: Using a sharp chef’s knife or serrated knife, cut off the top of the pineapple. Then cut off the base so the pineapple stands up straight.
Remove the skin: With the pineapple standing on its base, cut the skin off the sides, as close to the edge of the pineapple as you can. Be sure to trim off any of the brown spots (called eyes). They’re prickly and not fun to eat.
Cut in Half: With the pineapple standing on it’s base, cut down the middle to make two halves.
Cut out the Core: The fibers of the pineapple run diagonally away from the core. Cut diagonally toward the center of the pineapple, one side at a time. Repeat with the other half of the pineapple.
Slice: Next, cut the pineapple halves in half to make four quarters. Cut small vertical slices (about 1 inch thick) into each quarter. Use these pineapple wedges to garnish drinks or ice cream. Or dice the pineapple into smaller pieces for salsas and fruit salads.
Here’s what you’ll need to make Beef Pineapple Fajitas
- Pineapple juice and lime juice
- Vegetable oil
- Spices: salt, pepper, chili powder, garlic powder, paprika, cumin, onion powder, oregano and cayenne pepper
- Skirt or flank steak
- Produce: bell peppers, onions, fresh pineapple
- Monterrey jack or pepperjack cheese
- Guacamole and sour cream, for serving
Beef Pineapple Fajitas
Beef is marinated in a blend of pineapple juice and spices, then sauteed with peppers and fresh pineapple and served in warm flour tortillas.
- 6 ounces pineapple juice
- 2 tablespoons lime juice
- 4 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/8 teaspoon cayenne pepper
- 1.5-2 pounds skirt steak or flank steak, thinly sliced
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 2 cups chopped fresh pineapple
- 1 cup shredded Monterrey jack or pepperjack cheese
- Small tortillas, for serving
- Guacamole and sour cream, for serving
- In a small bowl, whisk together pineapple juice, lime juice and 3 tablespoons oil.
- In another small bowl, whisk together all of the spices. Add half of the spice mixture to the pineapple juice mixture and stir to combine.
- Add the beef to a large, ziptop bag. Pour the pineapple juice marinade over and seal. Refrigerate for 4-6 hours, or overnight.
- Heat remaining tablespoon of oil in a large skillet over medium-high heat. Drain marinade from beef and add beef to pan, along with the peppers, onions, pineapple and remaining spice mixture. Cook, stirring often, until everything is charred and the vegetables are crisp tender. (If the pan is crowded, cook in two batches, then return everything to the skillet before adding the cheese).
- Preheat broiler. Remove skillet from heat and top with shredded cheese. Place under broiler for about 2 minutes, or until cheese is melted and bubbly.
- Serve in warm flour tortillas with guacamole and sour cream.
Total time does not include marinading.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 485Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 90mgSodium: 514mgCarbohydrates: 16gFiber: 2gSugar: 8gProtein: 36g
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Who Dished It Up First: This is an original recipe.
This looks yummy. I see that we add half of the spice mixture to the pineapple marinade, this goes on the beef for 4 hours. Do you use the rest of the spice mixture? If so where? I’m planning on making the recipe this week. Thanks.
You use it when you cook the beef and vegetables–I updated recipe. Thanks for catching that!