Prep Time

15 min

Total Time

15 min

Calories per serving




Ingredients (11)
  • 1 can (20 oz.) DOLE® Pineapple Chunks
  • 2 canned chipotle peppers in adobo sauce, seeded and minced
  • 2 garlic cloves, minced
  • 2 tablespoons honey
  • 4 teaspoons,divided fresh lime juice
  • 1-1/2 pounds beef skirt steak
  • 1 ripe avocado, seeded, peeled and cubed
  • 1/2 cup red bell pepper, cut into 1/2-inch pieces
  • 1/4 cup green onions, thinly sliced
  • 2 tablespoons finely chopped fresh parsley
  • 16 corn tortillas
  1. Drain pineapple, reserve 1 tablespoon juice. In small bowl, combine reserved pineapple juice, chipotle peppers, garlic, honey and 2 teaspoons lime juice. Reserve 2 teaspoons mixture for salsa.
  2. Heat ridged grill pan over medium-high heat until very hot. Place steak in pan; brush top with half chipotle mixture and cook 2 minutes. Turn steak over and brush with remaining mixture. Cook 2 to 3 minutes longer for medium-rare or until desired degree of doneness. Turn steak over again and cook 30 seconds longer. Transfer steak to a cutting board; keep warm.
  3. For Pineapple-Avocado Salsa: In medium bowl mix pineapple chunks, avocado, red bell pepper, green onions, parsley, reserved 2 teaspoons chipotle mixture and remaining 2 teaspoons lime juice.
  4. Thinly slice steak; serve with Pineapple-Avocado Salsa and corn tortillas.

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