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Hawaiian Steak Fajitas with Grilled Pineapple Salsa

Hawaiian Steak Fajitas with Grilled Pineapple Salsa

Prepeeled pineapple, presliced peppers and onions and fresh pico de gallo help this quick, healthy dinner recipe come together in a flash. Chicken tenders are a good substitute for the steak if you prefer. Blend up some margaritas and call it a party.


  • 1 pound strip steak, trimmed
  • 4 cups presliced fresh pepper-and- onion mix (about 12 ounces)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 slices prepeeled fresh pineapple (¾ inch thick; about 4 ounces)
  • 3 tablespoons reduced-sodium teriyaki sauce
  • ¼ cup pico de gallo or other fresh tomato salsa
  • 8 corn tortillas, warmed


  • Place a grill basket on one half of grill; preheat the grill to high.
  • Cut steak crosswise into ¼-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
  • Place the steak and vegetables in the grill basket; grill, stirring once or twice, until the vegetables are soft and charred, 8 to 10 minutes. Oil the other side of the grill rack; place pineapple on the rack and grill, turning once, until slightly charred, about 2 minutes per side.
  • Transfer the steak and vegetables to a large bowl and toss with teriyaki sauce. Dice the pineapple and combine in a small bowl with pico de gallo (or salsa).
  • Serve the steak and vegetables on tortillas with the salsa.



AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 30 minutes
TOTAL TIME 30 minutes


Per serving 378 Calories
Total Fat 14 g
Saturated Fat 3 g
Mono Saturated Fat 8 g
Cholesterol 61 mg
Sodium 532 mg
Fiber 5 g
Protein 27 g
Potassium 612 mg
Added Sugars 2 g
Total Sugars 10 g
Calcium 77 mg
Chromium 2 mcg
Folate 48 mcg
Omega-6 1 g
Vitamin B12 1 mcg
Vitamin E 3 mg
Zinc 5 mg
Vitamin B3 8 mg
Carbohydrate Servings 2 ½

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