Pineapple Steak Stir Fry

Pineapple Steak Stir Fry

Maryann S.

"I was sitting around one day and had a craving for warm pineapple and steak. A recipe was born! This recipe is really easy to double up on, but watch the sugar if you do."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 43 m servings 1140 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 1140 kcal
  • 57%
  • Fat:
  • 67.5 g
  • 104%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 70 g
  • 140%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
  2. Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
  3. Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
  4. Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
  5. Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.


Read all reviews 3
Most helpful
Most positive
Least positive

This meal is quite zesty i must say! Easy to make & great with fried rice. I have done this 3 times already & will do many more. Thank you

I love the combo of steak and pineapple but this needs a little more tweeking. I would use more ginger and add garlic next time.

Has potential, but very bland as is.

Other stories that may interest you