Sheet Pan Pineapple Beef with a Mexican Twist
Ingredients
The main ingredients
-
2.2
lb
beef sirloin, cut into 1-1/2" chunks
-
1
large
bell pepper, cut into chunks
-
3
cups
fresh pineapple, cut into chunks
The marinade
-
3
tbsp
tomato paste
-
2
tbsp
extra-virgin olive oil
-
2
tbsp
white wine vinegar
-
2
tbsp
unpasteurized honey
-
1
tbsp
coconut aminos
-
1
tsp
chipotle powder
-
1
tsp
ground coriander
-
½
tsp
ground cumin
-
½
tsp
fish sauce
-
⅛
tsp
ground cloves
-
1
clove
garlic, minced
To garnish
-
to taste
chopped cilantro
-
to taste
lime wedges
Instructions
- Prepare the marinade by mixing all marinade ingredients in a small bowl.
- Add the beef, pineapple, and bell peppers to the marinade and toss to coat.
- Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Spread the marinated mixture evenly on the baking sheet.
- Bake for 12 to 15 minutes, tossing and draining excess liquid as necessary.
- Once cooked, garnish with cilantro and lime wedges and serve.
Nutrition Facts (estimated)
Servings
4
Calories
485
Total fat
15g
Total carbohydrates
29g
Total protein
55g
Sodium
407mg
Cholesterol
137mg
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