Beef and Pineapple Tacos

Photo by Charles Masters
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  • Serves 4
  • Hands-On Time
  • Total Time


  1. Check 1 pound skirt steak, cut into 3 pieces
  2. Check kosher salt and black pepper
  3. Check 1 tablespoon olive oil
  4. Check 2 cups chopped pineapple
  5. Check 1/2 red chili, sliced
  6. Check 8 6-inch corn tortillas, warmed
  7. Check cilantro and lime wedges, for serving


  1. Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat and cook the steak to the desired doneness, 2 to 3 minutes per side for medium-rare; slice.
  2. Add the pineapple and chili to the skillet and cook, tossing frequently, until tender, 6 to 8 minutes.
  3. Dividing evenly, top the tortillas with the steak and pineapple. Serve with the cilantro and lime wedges.