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Pineapple Beef Stir-Fry Recipe

Pineapple Beef Stir-Fry Recipe

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. YIELD: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


  • 1. 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.
  • 2. In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.
  • 3. 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.
  • 4. 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. Yield: 4 servings.

Reviews for Pineapple Beef Stir-Fry

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BeckyJCarver User ID: 59111 273099
Reviewed 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 User ID: 1858674 71601
Reviewed 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."

keverwann User ID: 1807985 84395
Reviewed Mar. 25, 2011

"Made the following substitutions:

1. chicken for beef
2. water chestnuts for red bell pepper
3. 1/2 tsp ground ginger for 1 Tbsp (we don't really like ground ginger)
4. canned green beans for fresh
5. minced yellow onion for green onions
6. brown rice for white rice
7. upped cornstarch to 1 Tbsp because didn't discard marinade, but added it back as part of the sauce
Turned out okay/good. We didn't really care for the sweetness of the sauce, but the chicken tasted good in the marinade."

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