Chipotle Pineapple Steak Fajitas

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Pineapples. Oh the controversy that surrounds this sweet fruit..

Should it go on pizza? Some people will say no.

I am not one of those people.

Instead, I say pineapple belongs on pretty much everything.

On burgers? yep.

Pizza? Duh.

in stir frys? Absolutely.

in steak marinades? Yusssss!

But my ultimate favorite entree to add pineapple to? Fajitas!

First you should know that pineapple has a natural enzyme called bromelain, which further helps to break down the bonds between proteins, helping them to digest better.

2nd, the taste is exquisite! The combination of sweet and spicy is literally making my mouth water right now. Jay has me make these fajitas at least once a week (when pineapple is in season that is!)

These are such a hit in our home, I know someone out there will love them just as much as we do. So into the recipe!

Pineapple Chipotle Steak Fajitas

Sweet & Spicy steak fajitas. Perfect Lunch or dinner option. Comes together in less than 30 minutes
Optionally gluten free if you use corn tortillas.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Beef, Chipotle Fajitas, Fajitas, Pineapple fajitas, Steak
Servings: 2 People


  • 1 Lb Organic, Grass fed fajita beef Thin Sliced
  • 1 Tsp Cumin, Paprika. Salt, & Pepper, white wine vinegar
  • 1 whole Red onion Thin Sliced
  • 1 whole Bell pepper (or 2 different colored halves) Thin Sliced
  • 4 Tbsp Diced Chipotles in adobo
  • 1/4 pineapple diced
  • 1/4 Cup Quinoa
  • 2 whole Avocados
  • 5 Raddishes thinly sliced
  • 1/2 Cup Coleslaw (tossed with a little oil, salt, pepper, garlic powder, and juice of half a lime) Optional Coleslaw topping!
  • 6-8 corn tortillas (or flour in no diet restrictions)


  • 1. Rinse quinoa, add to a small sauce pan. cover with 1/2 inch of salted water. bring to a boil, then lower heat, cover and let simmer for about 15 minutes. 
  • 2. heat a cast iron skillet over med. high heat. While skillet heats up, season your thin sliced beef with the dry seasonings. add protein to the skillet. add in white wine vinegar. Cook for 3-5 minutes. add in the diced chipotles. cook for 2 more minutes. 
  • 3. Prepare the veg/fruit (onion, peppers, radishes, pineapple, and avocado )
    add the onion and peppers into skillet with the protein. cook until onions are slightly translucent. 
    If you have not already, dice your pineapple and add to the skillet as well. 
    OPTIONAL: add in some diced tomatoes here for an extra kick of flavor! 
  • Steam your tortillas for about 5 minutes (I used my rice cooker to steam mine, but you can use a normal pot with a steam basket or a bamboo steamer. 
  • If you are using coleslaw to top your fajitas, simply mix the slaw with about 1 tsp of salt, pepper, garlic powder and 1 half of a limes juice. set aside. 
  • if you aren’t using individual fajitas pans, transfer your fajita mix onto 2 plates. Top with the thinly sliced raw radishes.  Serve with cooked quinoa, coleslaw topping, & an avocado. More optional add ons/sides would be refried beans, sour cream, or rice.

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