Pineapple Chili Flank Steak
Juicy, tender, and packed with bold flavors, Pineapple Chili Flank Steak is the ultimate showstopper for your next grilling session. This recipe features a mouthwatering marinade made with sweet pineapple juice, savory soy sauce, a touch of honey, and a kick of red chili flakes, balanced perfectly with fresh lime and aromatic garlic and ginger. The flank steak absorbs these vibrant ingredients overnight, ensuring every bite bursts with zesty, smoky, and slightly spicy notes. Grilled to perfection and topped with sweet, caramelized pineapple chunks and fresh green onions, this dish is a tantalizing combination of sweet and heat. With just 30 minutes of active prep and cook time, it’s an easy, flavorful option for summer barbecues, dinner parties, or even a simple weeknight meal. Pair it with rice, a crisp salad, or grilled vegetables for a complete and delicious feast.
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Recipe Information
Ingredients
- 1 pound flank steak
- 1 cup pineapple juice
- 0.25 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 cup fresh pineapple, diced
- 2 green onions, sliced
- to taste salt
- to taste black pepper
Instructions
In a medium-sized mixing bowl, whisk together pineapple juice, soy sauce, honey, lime juice, minced garlic, grated ginger, red chili flakes, ground cumin, and olive oil.
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill to high heat (about 450°F) or prepare a grill pan over medium-high heat on the stovetop.
Remove the flank steak from the marinade and pat it dry with paper towels. Season both sides lightly with salt and black pepper.
Grill the steak for 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness. Use a meat thermometer for accuracy; aim for 130°F for medium-rare.
While the steak cooks, dice fresh pineapple and slice the green onions for topping.
Once done, remove the steak from the grill and let it rest for 5-10 minutes under tented foil to allow the juices to redistribute.
Slice the steak thinly against the grain and serve topped with fresh pineapple and green onions for a burst of flavor.
Optional: Pair with rice, grilled vegetables, or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 93.5 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2358 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
