Grilled Steak and Pineapple Wraps

Marinated grilled flank steak, paired with grilled peppers, onion and pineapple for a delicious twist on the classic fajita
30min. Prep Time
Total Time
4 Servings



  • 3/4 cup pineapple juice
  • 1/2 cup P.F. Chang's® Home Menu Soy Sauce
  • 1/4 cup vegetable oil
  • 1 teaspoon grated fresh ginger, grated or finely minced
  • 2 cloves garlic, grated or finely minced
  • 2 teaspoons sambal oelek (red chili paste)
  • 1 pound beef flank steak
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly-cracked black pepper
  • 1 green bell pepper, seeded and cut into quarters
  • 1 red bell pepper, seeded and cut into quarters
  • 1 medium onion, sliced into 1/4-inch thick slices
  • 4 slices fresh pineapple, 1/4-inch thick, peeled
  • 8 flour tortillas (6 inch), warmed
  • chopped cilantro, optional
  1. Combine pineapple juice, soy sauce, oil, garlic, ginger and chili paste; reserve ½ cup of marinade for grilling. Place steak in resealable food storage bag and add remaining marinade. Refrigerate 3 to 4 hours.
  2. Preheat grill for medium heat. Season steak with salt and pepper. Add steak to grill; cook 7 minutes.
  3. Turn steak and cook 5 minutes or to desired doneness. Brush peppers, onion slices and pineapple with reserved marinade. Add to grill, cook about 4 minutes per side or until tender. Baste with reserved marinade as desired. Remove from grill; let steak stand 5 minutes, covered.
  4. Cut steak, peppers, onions and pineapple into thin slices. Slice steak against the grain when cutting; remove the core from pineapple if desired. Divide steak, peppers, onion and pineapple evenly between tortillas. Garnish with chopped cilantro if desired; serve.

Grilled Steak and Pineapple Wraps

Nutrition Information

Amount per serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet.

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