Experience the epitome of luxury from the comfort of your own home with my Pineapple Steak Bowl. There’s something about serving a meal in a pineapple that screams LUXURY. And we’re all about romanticizing our lives over here for no reason at all, besides it simply brings joy. This pineapple steak bowl is perfect way to add some romance into your life.
Juicy, tender pineapple-marinated steak, stir-fried with a medley of vibrant peppers, onions and pineapple chunks. Served alongside jasmine rice in a dreamy pineapple bowl. The dimension of flavor in this dish is NEXT level. Simple ingredients yet BOLD in flavor.
Table of Contents
This is another fun summer recipe– inspired by my Jerk BBQ chicken Pineapple bowl I created last summer. But this time, with steak. I love a good cut of steak, especially steak bites! So this rendition of my BBQ Chicken pineapple bowl.
What you’ll need for this Pineapple Steak Bowl
- Sirloin or flank steak
- Yellow Onion or Sweet Onion
- Red pepper
- 1 pineapple, cut in half and hallowed
- green onions
- Seasonings combination of white pepper, salt, garlic powder
- Soy sauce- dark & light
- Baking soda- this adds a nice crust to the beef when frying.
- Canola oil + sesame oil
- Oyster sauce
- Sriracha
- Brown sugar
- Thai chili peppers
- Minced garlic
- Jasmine Rice
This Pineapple Steak Bowl is perfect for a date night in. Or just a delicious recipe to meal prep throughout the week. I mean it really gets no easier than this. Sweet and spicy steak bites stir-fried with fresh veggies, tossed in the most delicious sauce served over rice. Feel free to swap out the steak for your choice of protein. Also, if you don’t feel like cutting it and serving it out a pineapple bowl no worries. Serving it in pineapple just makes it look fancier.
How to make Pineapple Steak Bowl
Step 1: Cut the pineapple in half. Then hollow out to create bowls. Reserve the pineapple meat and juice for later.
Step 2: Prepare the steak. Cut beef into nice size chunks and add to a bowl. Add olive oil, soy sauce, 1 -2 tbsp of pineapple juice, cornstarch, white pepper and garlic powder. Mix until everything is coated. Set aside and marinate for at least 20 minutes.
Step 3: wash & cook the rice. While the rice cooks, chop up red bell pepper, yellow and green onion. In a mortar and pestle, mash down garlic cloves and Thai chili peppers to create a paste.
Step 4: The sauce. In a bowl, combine oyster sauce, dark and light soy sauce, brown sugar, Sriracha and pineapple juice. Mix well and set aside.
Step 5: Cook the meat. In a wok or large pan over medium high heat add in about 1/4 cup oil. Shallow fry the beef until golden brown and crispy on all sides. Remove from the pan. Add a little sesame oil then the chili garlic paste. Sautè until fragrant, about 1 minute. Then add in peppers and onions and sautè, for about 3 minutes. Next add in pineapple chunks. Sautè for 2 additional minutes.
Step 6: Add back in the beef and pour over the sauce. Mix well until everything is coated and the sauce begins to thicken. Remove from the heat.
Step 7: Assemble the pineapple bowl.
- Add a small drop of oil to a small bowl. Next, carefully scoop the rice into the dish. Use a spoon or your hands to pack the rice down firmly. This will help create a compact shape and make it easier to transfer.
- Take the pineapple or plate and place it upside down on top of the dish with the coconut rice. Flip the small bowl and tap the top of the bowl a few times. Gently lift the bowl off the pineapple, allowing the rice to slide out and create a molded shape.
- Next, add the beef stir fry to the pineapple. Top with green onions and sesame seeds if desired and enjoy!
Here are some tips and alternatives for your Pineapple Steak Bowl:
- Experiment with different proteins: This Pineapple bowl can be prepared with shrimp, salmon, or chicken too. For a flavorful twist, you can try my Jerk BBQ Chicken Pineapple Bowl recipe.
- Rice variations: Instead of regular rice, you can make it with my fragrant coconut rice or opt for fried rice for an extra burst of flavor.
- Customizable veggies: Feel free to personalize your stir-fry by adding your favorite vegetables. Whether it’s colorful bell peppers, crisp snap peas, or broccoli. The choice is yours to make it even more vibrant and nutritious.
- Meatless option: Want to go meatless? No problem! You can easily transform this recipe into a vegetarian or vegan version by omitting the steak and incorporating plant-based protein alternatives like tofu, tempeh or even marinated mushrooms. The pineapple bowl will still be a delicious and satisfying meal.
- Make it saucy: If you prefer your stir-fry to have more sauce, add water or chicken broth to the base of the sauce. NOTE- if the sauce is to runny make a cornstarch slurry to thicken the sauce.
Enjoy the flexibility and creativity this recipe offers, and make it your own by exploring different protein, rice, and vegetable options that suit your preferences!
More summer inspired recipes
Honey Harissa Chicken Rice Bowl CAVA Inspired
Sushi At Home- Shrimp Tempura
Spicy Shrimp Crispy Rice
Bruschetta
If you try this Pineapple Steak Bowl, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Pineapple Steak Bowl
Ingredients
- Sirloin top steak or flank steak
- ½ yellow or sweet onion chopped
- ½ red pepper chopped
- 1 whole pineapple cut in half and hallowed
- 1/2 cup pineapple chopped
- 2 green onions thirds
- 1/2 tsp White pepper
- 1 tsp Garlic powder
- 1 tbsp soy sauce
- 1 tbsp Cornstarch
- 1 tsp baking soda
- Canola oil + sesame oil
- 3 Thai chili peppers
- 3 cloves garlic
- 1 cups Jasmine rice
- 2 cups water
For the Sauce
- 1-2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- Sriracha use to your discretion
- 2 tsp brown sugar
- 2 tbsp water or chicken broth to thin out the sauce if needed
- 1 tbsp pineapple juice optional
Instructions
- Cut whole pineapple in half, then hollow it out. Reserve 1/2 cup of pineapple chunks and 2 tbsp of pineapple juice and store or freeze the rest.
- Cook rice according to your preference.
- Cut beef in to chunks, then season with garlic powder, white pepper, soy sauce, pineapple juice, baking soda, cornstarch. Mix until well coated, then set aside.
- In a small bowl combine oyster sauce, Sriracha, brown sugar, dark and light soy sauce, water or chicken broth and pineapple juice. Mix until well combined then set aside. In a mortar and pestle, mash garlic cloves and Thai chilis to create a paste.
- Add oil to a large skillet or wok, over medium high heat. Shallow fry the steak bites for 3-5 minutes or until desired doneness. Remove from the pan, reduce heat then sautè Thai garlic paste until fragrant about 1 minute. Next, add in peppers and onions. Sautè for about 3 minutes moving the veggies around continuously with a spatula.
- Add in the pineapple chunks and stir fry for an additional 2 minutes. Add back the beef, and pour in the sauce. Reduce heat, allow the sauce to thicken and toss until the beef and veggies are coated.
- Add a drop of olive oil to a small bowl. Scoop rice into the bowl and press/pack it down. Take the pineapple or plate and flip the bowl of rice until it comes out in a molded uniform shape. Spoon on the beef, top with green onions and sesame seeds if desired. Enjoy!!
Did you make it?
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