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Pineapple Beef Stir-Fry

A zippy marinade sparks the flavor of this change-of-pace steak specialty. Chock-full of veggies, seasonings and pineapple chunks, this stir-fry makes a colorful presentation when I serve it to relatives and friends.
  • Total Time
    Prep: 10 min. + marinating Cook: 15 min.
  • Makes
    4 servings


  • 1 can (20 ounces) pineapple chunks
  • 1/2 cup minced fresh cilantro
  • 1/4 cup soy sauce
  • 1 tablespoon ground ginger
  • 1 pound boneless beef round steak, thinly sliced
  • 1 teaspoon cornstarch
  • 2 teaspoons canola oil
  • 1 medium sweet red pepper, thinly sliced
  • 1/2 cup cut fresh green beans
  • 1 tablespoon chopped green chilies
  • 2 garlic cloves, minced
  • 2 green onions, sliced
  • Hot cooked rice


  • Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refrigerate.
  • In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.
  • Drain and discard marinade. Combine cornstarch and reserved juice mixture until smooth. In a skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a slotted spoon and keep warm. Add the red pepper, beans, chilies and garlic in skillet; stir-fry for 5 minutes.
  • Stir juice mixture; stir into skillet. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Add the onions, beef and the reserved pineapple; heat through. Serve with rice.

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  • BeckyJCarver
    Sep 16, 2017

    My son loved this. I'll be making it more often! I added yellow peppers for more color & used frozen green beans instead of fresh but that was the only changes made. We will be making this often.

  • Kris Countryman
    Jan 18, 2014

    I used some leftover steak & mushrooms in place of the green beans and chilies. There was plenty of garlic on the steak so I omitted that too. I didn't marinate since the steak was already cooked. I thought it was a little strong with ginger, but otherwise we liked it.

  • debbiezalaznik
    Dec 16, 2012

    No comment left

  • keverwann
    Mar 25, 2011

    Made the following substitutions:1. chicken for beef2. water chestnuts for red bell pepper3. 1/2 tsp ground ginger for 1 Tbsp (we don't really like ground ginger)4. canned green beans for fresh5. minced yellow onion for green onions6. brown rice for white rice7. upped cornstarch to 1 Tbsp because didn't discard marinade, but added it back as part of the sauceTurned out okay/good. We didn't really care for the sweetness of the sauce, but the chicken tasted good in the marinade.

  • flyingtigress
    Oct 15, 2009

    No comment left

  • 805ness
    Jan 22, 2009

    No comment left

  • Anonymous
    May 3, 2007

    No comment left

  • Elissa
    May 9, 2006

    No comment left