Servings: 0
Ingredients
- 1 Ripe Pineapple
- 1 ½ lb NY Strip Steak medium-large cubed
- 3 tbsp Worcestershire sauce
- 2 tablespoons packed brown sugar
- ⅓ cup olive oil
- ½ tbsp Salt plus more to taste
- ½ tbsp Pepper
- 2 cups Cooked Rice for serving
- 4 tbsp butter
Pineapple Salsa
- 1 cup Pineapple
- 1 large jalapeno seeded and finely minced
- 1 small lime juiced about 1 tablespoon fresh lime juice
- 1 handful cilantro finely chopped
- 3 green onions sliced
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Sauce
- ⅓ cup Ketchup
- 1 ½ cup Mayo
- 3 tbsp water
- 2 tbsp sugar
- ½ tbsp hot sauce
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp salt
- 1 tsp onion powder
Instructions
- Instructions:
- Make bowls: Leave the stem on the pineapple while slicing it in half, being sure to slice the fruit around the edges with your knife angled towards the center. Next make a few slashes vertically then horizontally the fruit. Remove the chunks with a spoon and set aside.
- Marinate Steak: Add 3/4 cup of pineapple juice (and misc pineapple pieces) to a large bag or bowl and crush to extract juices, then add in worcestershire, brown sugar, olive oil, salt, and pepper. Mix thoroughly and then toss in steak cubes until well coated. Seal and refrigerate for 15 minutes.
- Pineapple Salsa: Small dice pineapple chunks and add to a large bowl, then add in jalapeno, green onions, lime juice, cilantro, salt, and pepper. Cover and chill.
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