This Pineapple Steak is more than just a meal; it’s an explosion of tropical flavor! From the creamy coconut-lime rice to the perfectly seasoned flank steak and the sweet, smoky grilled pineapple topping – every bite is a delightful treat that transports you to paradise.
Are you a fan of a truly exceptional flank steak recipe? So are we! While our Flank Steak with Corn Salsa or Grilled Flank Steak with Chimichurri are long-standing favorites, this Pineapple Steak takes a bold new approach, promising an unforgettable culinary experience.
Our Favorite Grilled Pineapple Steak: A Tropical Sensation
Last summer, our Pineapple Chicken recipe swept Pinterest, becoming a top-pinned sensation for weeks! The irresistible combination of smoky grilled meat and charred fresh fruit truly is unbeatable. Now, prepare to be amazed by its steak variation. Swapping chicken for juicy flank steak elevates this dish to new heights, proving that pineapple and steak are indeed a match made in heaven!
The sweet acidity of pineapple not only complements the savory richness of steak but also helps to naturally tenderize it, creating a succulent and flavorful meal. This recipe builds on that incredible synergy, offering a dynamic interplay of tastes and textures that will excite your palate and become a staple in your grilling repertoire.
For those who adore the steak and pineapple pairing, you might also enjoy these Steak Tacos with Grilled Pineapple Salsa or our delightful Steak Kebabs with Pineapple directly on the skewers, each offering a unique twist on this fantastic duo.
Understanding Flank Steak: Your Grilling Partner
Flank steak, a cut from the bottom abdominal area of the cow, is renowned for its rich beefy flavor and lean profile. While it contains hard-working muscles, leading to tougher fibers if not prepared correctly, it’s incredibly versatile and quick to cook when handled with care. It’s slightly thicker and wider than skirt steak, offering a substantial bite with every slice. For a deeper dive into the nuances between similar cuts, you can read about the differences between skirt and flank steak here.
Quick Tip: Finding Flank Steak at the Butcher
Sometimes, flank steak may be labeled differently at your grocery store’s meat counter, potentially appearing as “London Broil,” “Flank Steak Fillet,” or “Jiffy Steak.” If you’re ever in doubt, don’t hesitate to ask the butcher for assistance. If flank steak isn’t available, excellent alternatives for this recipe include flat iron steak, hanger steak, or skirt steak, all of which offer similar characteristics and will work wonderfully.
Achieving Perfect Pineapple Steak Doneness: A Temperature Guide
One of the many appealing qualities of flank steak is its rapid cooking time on the grill. It typically achieves a beautiful medium-rare doneness in just about 8-10 minutes, making it an ideal choice for a quick yet gourmet weeknight dinner.
For optimal flavor and tenderness, we highly recommend cooking grilled flank steak to medium-rare. When cooked beyond medium, this lean cut tends to lose its succulent texture and vibrant flavor. The secret to a tender flank steak lies in a combination of high grill temperature and a short grilling time, which creates a perfect sear while keeping the interior juicy.
However, personal preference is paramount. Feel free to cook your steak exactly to your liking using the temperature guidelines below. Remember to fully preheat your grill to a consistent 450 degrees F, maintaining this temperature throughout the grilling process for the best results.
- Rare: 120-125 degrees F
- Medium-Rare: 135 degrees F (approximately 4-5 minutes per side)
- Medium: 140 degrees F (approximately 5-7 minutes on one side and 3-5 minutes on the other side)
- Medium-Well: 150 degrees F (approximately 8-10 minutes on one side and 3-5 minutes on the other side)
- Well-Done: 160-175 degrees F
**Note: Grilling times are estimates and depend on the steak’s thickness, your specific grill model, and its actual temperature. Always verify with a meat thermometer.**
Quick Tip: The Essential Meat Thermometer
A reliable meat thermometer is your best friend in the kitchen, ensuring your steak is cooked to your exact desired doneness every time. Crucially, remove the steaks from the grill about 5 degrees F below your target internal temperature. The steak will continue to “cook” to those final degrees through carryover heat as it rests, tented loosely under foil.
Expert Grilling Tips for Your Pineapple Steak
Achieving a perfectly grilled flank steak with an exquisite char and tender interior is an art. Follow these expert tips to elevate your grilling game and ensure your Pineapple Steak is a triumph:
- Prepare Your Grill for Success: Before placing any food on the grates, make sure your grill is immaculately clean. Use a sturdy grill brush to remove any accumulated residue. After cleaning, generously oil the grill grates. A simple and effective method is to drench a rolled-up paper towel in a high-smoke-point vegetable oil (like canola or grapeseed) and, holding it with tongs, rub it liberally over the hot grates. This prevents sticking and helps create those beautiful grill marks.
- Heat is Your Friend: Always ensure your grill is completely preheated to the specified temperature before adding the steak. High, consistent heat is essential for searing the surface of the meat quickly. This rapid searing locks in juices, resulting in a tenderer steak with an incredible, flavorful char that’s packed with savory depth.
- The Art of Resting: Once your steak has reached its desired internal temperature, resist the urge to slice into it immediately. Transfer the cooked steak to a cutting board and tent it loosely with aluminum foil for 5-10 minutes. This crucial resting period allows the juices, which have been pushed to the center during cooking, to redistribute evenly throughout the meat, ensuring every slice is incredibly juicy and tender.
- Slicing Against the Grain: This is arguably the most critical step for tender flank steak. Always cut the cooked steak against the grain. Identify the direction of the long muscle fibers and slice perpendicular to them. By cutting against the grain, you shorten these tough muscle fibers, making the meat much easier and more pleasant to chew.
- Slicing on the Bias for Added Tenderness: For an even more tender result, slice the steak on the bias. This means holding your knife at a 45-degree angle (instead of straight down, like you would slice bread). This technique increases the surface area of each slice and further reduces the length of the muscle fibers, contributing to a melt-in-your-mouth texture.
- The Right Tool for the Job: While any sharp knife will work, a long, serrated bread knife or a very sharp chef’s knife can make slicing flank steak easier and more efficient, particularly when cutting against the grain and on the bias.
Quick Tip: Avoid Chewy Steak!
Flank steak is a very lean cut of meat. If it is cut in the same direction as the muscle fibers (with the grain), it will inevitably be tough and chewy. Always remember to slice against the grain for maximum tenderness and enjoyment!
The Perfect Companion: Creamy Coconut-Lime Rice
No Pineapple Steak is complete without its sublime partner: fluffy, aromatic Coconut-Lime Rice. This vibrant side dish isn’t just a filler; it’s an integral component that balances the rich, savory steak and sweet pineapple with its refreshing tropical notes. The creamy texture of coconut milk infuses the rice with a subtle sweetness and luxurious mouthfeel, while fresh lime juice and zest add a bright, zesty counterpoint that cuts through the richness of the main course. Garnished with thinly sliced green onions, it offers a fresh, herbaceous finish that ties all the flavors together beautifully.
Making this rice perfectly fluffy and flavorful is key. We highly recommend using basmati rice for its long grains and distinct aroma, which hold up well and prevent a mushy texture. Opt for full-fat canned coconut milk, typically found in the international aisle, for the richest flavor and creamiest consistency. Brands like Thai Kitchen® or Imperial Dragon® are excellent choices. Follow the cooking instructions carefully, allowing the rice to simmer gently and then rest, ensuring every grain is tender and distinct. This is the foundation upon which your incredible Pineapple Steak experience will be built.
Time-Saving Tips for Your Pineapple Steak Feast
Even on the busiest of nights, you can whip up this fantastic meal with a few clever shortcuts:
- Ginger and Garlic Made Easy: Skip the chopping! For fresh ginger and garlic, rely on readily available refrigerated ginger paste and minced garlic. They offer convenience without compromising on flavor, saving you precious prep time.
- Pre-Cut Pineapple: If your local grocery store offers pre-cored and skinned pineapple, embrace this shortcut! These are fantastic time-savers, and often, these pre-cut options are perfectly ripened and ready to grill. (If you’re starting from scratch, here’s a great guide on how to cut a pineapple efficiently.)
- Effortless Lime Juicing: This recipe calls for a significant amount of fresh lime juice, so a good quality juicer or citrus reamer is invaluable. You don’t need a fancy, expensive gadget; even a simple manual reamer or an affordable handheld juicer can make a world of difference. For those who frequently juice citrus, an electric citrus juicer like our personal favorite can be a game-changer.
How to Grill Pineapple to Sweet, Smoky Perfection
Grilling pineapple transforms its already delightful sweetness into something extraordinary. The high heat caramelizes its natural sugars, creating a richer, more complex flavor profile with enticing smoky notes and beautiful char marks. It’s a simple step that adds immense depth to your Pineapple Steak:
- Preheat the Grill: Set your outdoor grill to medium-high heat (approximately 400-450 degrees F). If using a grill pan, heat it over high heat on your stovetop until smoking slightly.
- Prepare the Pineapple: After removing the tough outer rind and core, cut the pineapple into substantial 1/2 to 3/4-inch-thick slices. These thicker slices hold up well on the grill and get a good sear without becoming mushy.
- Season for Caramelization: Lightly brush a high-smoke-point oil (like vegetable or canola) over all sides of the pineapple slices. Then, sprinkle and gently rub dark brown sugar evenly over both sides. The sugar aids in caramelization, enhancing the sweet char.
- Grill to Golden Perfection: Place the prepared pineapple slices directly onto the preheated grill grates. Cook for about 1-3 minutes per side, flipping once. Look for tender slices with a beautiful golden-brown color and distinct grill marks. The exact time may vary based on your grill’s heat and the pineapple’s ripeness, so watch it closely. Use a wide metal spatula for easy flipping and removal to prevent sticking or tearing. If you notice any sticking, add a little more oil to the grates. Remove the grilled pineapple to a plate and season lightly with a tiny pinch of salt to enhance its sweetness.
More Grilling Favorites to Inspire Your Next BBQ
If you love the irresistible flavors of grilled food, here are a few more recipes to keep your grill fired up and your taste buds happy:
- Grilled Peaches with a dollop of ice cream and a delightful graham cracker crumble for a sweet finish.
- Grilled Chicken Marinade our go-to, all-purpose marinade that guarantees juicy and flavorful chicken every time.
- Cheesy Broccoli & Chicken conveniently cooked in foil packets right on the grill for easy cleanup.
- Grilled Steak Salad a refreshing and hearty salad featuring tender grilled steak and a zesty lemon-honey vinaigrette.
- Hobo Foil Packets a classic campfire or grill meal with savory sausage and tender potatoes, perfect for a fuss-free dinner.
Print Recipe
Pineapple Steak
Equipment
- Medium pot
- Aluminum foil
Ingredients
- 3 large limes
- 1 bunch green onions (optional)
- 1 cup uncooked basmati rice (see note 1)
- 1 (13.6-ounce) can coconut milk (full-fat, see note 2)
- 1 large pineapple
- 1 tablespoon dark brown sugar (or light brown sugar)
- 1-1/2 up to 2 pounds flank steak
- 1/4 cup soy sauce (not reduced-sodium)
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic
- 1 tablespoon honey
- Salt and pepper to taste
- Vegetable oil for grilling
Instructions
- Very thinly slice green onions and remove 2 tablespoons, setting the rest aside for the rice. Use a fine grater to zest 2 limes to get 2 teaspoons zest and a citrus juicer to get 3 tablespoons juice. Cut the last lime into wedges for serving.
- Combine 1 cup basmati rice, 3/4 teaspoon salt, 1/2 cup water, and coconut milk in a medium pot. Mix together. Turn to high heat and bring to a boil. As soon as the mixture boils, reduce heat to low and cover with a fitted lid. Allow to simmer 13–18 minutes, or until liquid is absorbed and rice is tender. Troubleshooting: liquid has absorbed but rice isn’t quite tender? Add a few more tablespoons of water. Too much liquid still? Slightly increase heat.
- Remove pot from heat, keeping it covered, and let stand 10–15 minutes; don’t rush or it will be sticky! Fluff the rice with a fork, then add 2 tablespoons lime juice and 1 teaspoon zest. Gently stir to incorporate, then mix through the set-aside green onions.
- In a bowl, whisk together soy sauce, ginger, garlic, honey, 1 teaspoon pepper, 1 tablespoon lime juice, and 1 teaspoon lime zest. Remove the flank steak from packaging and blot dry with a paper towel. Add to a large resealable plastic bag and pour the marinade on top. Marinate in the fridge just while the grill preheats and you prep the pineapple.
- Preheat grill to 450°F. Once heated, clean grill grates with a wire brush. Liberally oil the grill (I do this by drenching a paper towel in canola or vegetable oil and, holding tongs, rubbing the paper towel over the grill).
- Remove the rind and stem from the pineapple and cut into 1/2 to 3/4-inch thick slices. Brush 1 tablespoon oil over all sides of the pineapple slices, then rub the brown sugar over all sides of the slices and let stand until the grill is fully heated. Place pineapple slices on the fully heated grill and cook, flipping once, until tender, golden and lightly charred, about 1–3 minutes per side (this may vary, depending on the thickness, ripeness of pineapple, and actual heat of grill). Use a wide metal spatula for easy removal and flipping of pineapple slices. If you find the pineapple sticking at all, use a bit more oil on the grill grates. Remove to a plate, lightly season with a pinch of salt, and set aside.
- Using tongs, pull the steak from the marinade (don’t discard it) and place steak directly on the grill. Immediately spoon over 1/2 of reserved marinade. Close grill and cook, without touching steak, 4–5 minutes. Then, flip steak and spoon over the rest of the marinade, closing grill immediately after. Cook in closed grill another 4–5 minutes or until the internal temperature is 130–135°F for medium rare or 145° for medium. (I use a meat thermometer. My grill takes 4 minutes per side at 450°F.) Remove steak from grill to a cutting board. Tent with foil and allow to rest 5–10 minutes. Once steak has rested, slice it as thinly as possible against the grain (see note 3). While steak rests, cut pineapple into 1-inch chunks, discarding the center/cores.
- Divide rice among serving bowls. Top with very thinly sliced steak and equal amounts of pineapple. Top bowls with reserved 2 tablespoons green onions and lime wedges. Drizzle lime wedge(s) over bowls and enjoy immediately.
Recipe Notes
Note 2: Look for shelf-stable, unrefrigerated cans of coconut milk. You’ll find canned coconut milk in the international aisle. I use Thai Kitchen® or Imperial Dragon®. I highly recommend using full-fat coconut milk for the best flavor and texture in this rice.
Note 3: Cut the cooked steak against the grain and sliced on the bias. It’s especially important to cut against the grain (at a steep diagonal so slices are wide) because of all the tough muscle fibers. Cutting against the grain reduces the length of those muscle fibers to make chewing easier.
Storage: Store leftover pineapple steak and coconut-lime rice separately in airtight containers in the fridge for up to 3 days. Reheat the steak gently in a skillet or microwave, and warm the rice separately to keep its texture.
Nutrition
Calories: 485kcal |
Carbohydrates: 37.6g |
Protein: 36.2g |
Fat: 22.2g |
Cholesterol: 90.7mg |
Sodium: 376.3mg |
Fiber: 2.2g |
Sugar: 20.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!