Who likes steak?? Actually, it doesn’t really matter whether you eat meat at all, this is such a versatile recipe. It can easily be swapped out to meet vegetarian and even vegan guidelines if you wish.
We don’t have steak often, but when we do I try to come up with some creative ways to serve it. This recipe took a little planning due to the marinating time, but it was still so easy and SO flavorful! It was worth the wait.
I served this with some quinoa, fresh corn, and of course, some avocado. While I did this in the oven on a grill plate this time, it’s probably even better on a grill. Hope you guys enjoy!
1.5 pounds chicken breasts, chopped into small chunks (sub chicken, pork, or even tofu!)
1 green pepper, chopped into 1 inch pieces
1 red pepper, chopped into 1 inch pieces
1/2 yellow onion, chopped into 1 inch pieces
1/2 red onion, chopped into 1 inch pieces
1.5 – 2 cups large pineapple chunks
Salt to taste
1-2 tsp Garlic Pepper Seasoning
1-2 tsp Chipotle Seasoning
*See below marinade for instructions
4 Chipotle chilis in adobo sauce
1 cup either honey or maple syrup
4 cloves of garlic, peeled
2 TBSP coconut aminos
Place all ingredients in a food processor and blend until combined
Season chopped steak with salt, Garlic Pepper Seasoning, and Chipotle Seasoning. Transfer steak and vegetables to a large zip top plastic bag and pour in 1/2 of marinade (more if needed to cover ingredients). Save remaining sauce for brushing on skewers during cooking.