Sorry about the fuzzy picture…my camera didn’t want to work right. Jason and I love using Jerk seasoning and pineapple with meats and vegetables. Here is something we threw together the other night.
1 can of diced pineapple in its own juices
4 oz steaks (as many as you’d like)*
1 red pepper, diced
1 green pepper, diced
½ onion of your choice (we used Vidalia), diced
Monterey Jack Cheese, shredded
2 freezer bags (the size depends on how many steaks you have)
*you can use a tougher cut if you want to save money, because this recipe marinates overnight, allowing the acid in the pineapple to tenderize the meat.
The day before you plan to eat prepare the marinade; pour the juice from the can of pineapples into a freezer bag that is big enough for your steaks to all fit and not be too crammed (the more surface area each steak has with the marinade, the more tender it will become). Put the pineapple in a storage container and store in the refrigerator until tomorrow. Rub the steaks with the Jerk Seasoning and place them in the bags. Remember, Jerk seasoning has some kick, so if you don’t like spice, don’t over do it! Place that bag in another freezer bag to prevent leaking. Keep in the refrigerator overnight.
While the steaks are being grilled (if someone else is helping you prepare dinner) or shortly before or after they are grilled, heat oil in a small frying pan. Once warm, add the onions and peppers and sauté for 3-4 minutes. Then add the pineapple and sauté for 2-3 more minutes. Season with Jerk seasoning (again, don’t over do it if you don’t like a little spice).
Warm tortillas for a few seconds before serving. Serve pineapple mixture and steaks with sour cream and cheese.