Pineapple Ground Beef Recipe

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Pineapple Ground Beef Recipe: A delectable dish of crispy, tasty beef, bell pepper, and sweet pineapple chunks in a sweet and spicy chili sauce is called pineapple ground beef. It has an Asian flavor from the chopped green onions, seeds, and tamari, and it has a mixed texture from the added crunch of the peanuts.

Given that it simply requires a few minutes to prepare, this is one of those ideal recipes for hectic evenings. And preparing it doesn’t require any advanced culinary knowledge.



Pineapple Ground Beef Recipe



Hawaiian Ground Beef



  • 1 1/2 pounds ground beef; you can also use chicken, turkey, or pork
  • 1/4 teaspoon black pepper


  • 1/4 teaspoon chili flakes
  • 3 tablespoons unsalted butter


  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger, grated


  • 1red bell pepper seeds removed and cut into chunks
  • 2cupsfresh pineapple chunks


  • 1/3cupsoy sauce or tamari for GF
  • 1/4cupThai chili sauce you can also use homemade


  • 1/4 cup green onions, chopped
  • 1 tablespoon sesame seeds


  • 1 1/2 cups scilantro, chopped
  • 1/2cupThai basil, chopped


  • 2 tablespoons lime juice
  • 1/4 cup unsalted roasted peanuts chopped





  • In a wok or sizable skillet set over medium heat, combine the beef, chili flakes, and black pepper. Cook for about 4–5 minutes, breaking up the meat with a wooden spoon, or until browned.


  • Then add the butter, ginger, and garlic. Stir, cover, and simmer for an additional two minutes, or until the meat is crispy.


  • Then, include one cup of pineapple chunks and the bell pepper bits.


  • Additionally, add the sweet chili sauce and soy sauce, mix, and heat for two to three minutes, or until the sauce coats the steak.


  • Add the sesame seeds and green onions and mix. Take off the heat source.


  • Combine the remaining one cup pineapple pieces, chopped peanuts, cilantro, and basil in a medium-sized bowl.


  • Arrange the rice bowls with the steak and garnish with the cilantro and pineapple salad. Have fun!




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  • Calories 456 kcal
  • Carbohydrates: 17g


  • Protein: 24 g
  • Fat33 g


  • Saturated Fat: 13 g
  • Polyunsaturated Fat (2 g


  • Monounsaturated Fat 14 g
  • Trans Fat 2 g


  • Cholesterol 96 mg
  • Sodium: 979 mg


  • Potassium 535 mg
  • Fiber2 g


  • Sugar 12 g
  • Vitamin A1273 IU


  • Vitamin C55 mg
  • Calcium 61 mg
  • Iron 3 mg



FAQs AND Questions


What is the best ground beef for this recipe?


  • To avoid making our Hawaiian beef dish overly greasy, we chose 80/20 lean ground beef. On the other hand, others claim that using 70/30 has better flavor. If you do, be careful to completely drain the grease to avoid having an oil-covered supper.


Why do people add vinegar to beef?


  • In addition to aiding in the tenderization of the beef, vinegar may add a tangy tang that enhances the flavor of dishes like this one. To make it more tender, the vinegar’s acid breaks down the proteins. The liquid will then be trapped by the proteins’ bonding together, giving the food a more juicy feel.


How do I make slow cooker Hawaiian beef from scratch?


  • Sear the meat: To begin, stir the beef, chili flakes, and black pepper in a large pan on medium-high for about five minutes or until browned. 


  • Cook in the flavorings: After, stir in the butter, garlic, and ginger and cook for two minutes over medium. Be sure to drain the grease.


  • Add to slow cooker: Next, add your meat mix and the rest of the ingredients in the slow cooker and cover. Cook on high for four hours or on low for eight hours.


  • Garnish and serve: Last, serve over your favorite steamed rice or pasta with chopped green onions and pineapples.





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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