We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

95 min

total time icon

Total Time

95 min

calories icon

Calories per serving


servings icon



Ingredients (16)
  • 3 cups DOLE® Pineapple Juice
  • 2/3 cup finely chopped fresh cilantro
  • 3 large clove garlic, finely chopped
  • 4 tsp. ground cumin
  • 4 tsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. oregano leaves, crushed
  • 2 tsp. ground red pepper
  • 2 lb. beef skirt steak
  • 1-1/2 lb. red or yellow onions, thinly sliced
  • 1 tbsp. cornstarch
  • 6 flour tortillas (9 to 10-in.)
  • shredded lettuce (for topping)
  • shredded cheddar cheese (for topping)
  • sliced serrano chilies (for topping)
  • guacamole or salsa (for topping)
  1. Stir together pineapple juice, cilantro, garlic, cumin, chili powder, paprika, oregano and red pepper in bowl or cup. Reserve 1-1/2 cups for marinade. Set aside remaining sauce.
  2. Pour 1-1/2 cups marinade into shallow, non-metallic dish. Add steak, turn to coat; cover and marinate one hour or overnight in refrigerator.
  3. Remove steak. Discard marinade. Broil or grill steak and onions 5 inches from heat source for 5 minutes on each side or until done.
  4. Combine reserved sauce and cornstarch, in small saucepan. Cook, heat to boiling and sauce slightly thickens.
  5. Slice steak into thin strips. Top tortillas with fajita sauce, steak, grilled onions and favorite toppings. Roll tortillas up and serve.