Bring a taste of the islands to your table with this vibrant Aloha Steak Bowl. Tender, sautéed steak is coated in a sweet and savory pineapple sauce infused with soy sauce, brown sugar, chili garlic, onions, and bold spices. Served over a fluffy bed of rice and topped with a fresh, zesty pineapple relish, this dish delivers the perfect balance of sweet heat and tropical flavor in every bite. It’s a colorful, satisfying meal that’s as easy to make as it is to love.
Serves: 6 Prep Time: 4hrs Cook Time: 50 mins
Fresh pineapples, tender steak, and bold island flavor make this bowl perfect for summer nights. My nephew absolutely loves this dish. He was right there with me while I created it, adding his own input-and I have to admit, his instincts were good because this final dish turned out delicious
Ingredients
Pineapple Ginger Ribeye
- 2 ribeye steaks, patted dry and cut into chunks
- 2 cups pineapple juice, no sugar added
- 2–3 inches fresh ginger, peeled
- 2 garlic cloves
- 1/2 cup low-sodium soy sauce
- 1/2 cup coconut liquid aminos
- 1/2 cup brown sugar
- 1/2 sweet onion
- 2 tablespoons chili garlic sauce, or more if you like it spicy
- 2 teaspoons thyme
- 2 teaspoons sweet paprika
- Salt, to taste
- 1 tablespoon olive oil, for cooking
Garlic Ginger Jasmine Rice
- 1 cup jasmine rice
- 2 tablespoons fresh ginger, minced
- 2 garlic cloves, minced
Fresh Pineapple Relish
- 3/4 cup fresh pineapple, diced
- 1/4 cup red onion, diced
- 1 firm Roma tomato, diced
- 3/4 of a jalapeño, deseeded and diced
- Juice of 1/2 lime
- Pinch of salt
Instructions
Make the Pineapple Ginger Marinade
- Add the pineapple juice, fresh ginger, garlic, soy sauce, coconut liquid aminos, brown sugar, sweet onion, chili garlic sauce, thyme, sweet paprika, and salt to a blender.
- Blend until smooth and well combined.
- Divide the marinade in half before adding it to the raw steak.
- Place the ribeye pieces in a large zip-top bag and pour half of the marinade over the steak.
- Seal the bag and refrigerate for at least 3 hours.
- Pour the remaining unused marinade into a skillet or saucepan.
- Cook over medium heat for about 10 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
- Remove the sauce from the heat and set aside.
Make the Fresh Pineapple Relish
- In a bowl, combine the fresh pineapple, red onion, Roma tomato, jalapeño, lime juice, and a pinch of salt.
- Mix well, cover, and refrigerate until ready to serve.
Vibrant and pairs well with the steak and rice!
Cook the Ribeye
- Remove the steak from the marinade and discard the marinade that was in contact with the raw meat.
- Pat the steak pieces dry.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add the steak pieces in a single layer, being careful not to overcrowd the skillet. Cook in batches if needed.
- Sauté the steak until nicely browned and cooked to your desired doneness.
- Once the steak is done, pour some of the cooked pineapple ginger sauce over the steak.
- Toss to coat and cook for about 1 minute.
- Remove from the heat.
Build the Bowls
- Spoon the garlic ginger jasmine rice into a bowl or onto a plate.
- Top with the pineapple ginger ribeye.
- Spoon the chilled pineapple relish over the steak.
- Drizzle with additional pineapple ginger sauce, if desired.
Say Your Grace and Enjoy! ❤️🍍🥩
Lake Vibes Tip
That fresh pineapple relish isn't just for looks! The cool pineapple, lime, tomato, and jalapeño help balance the rich ribeye and the sweet and savory sauce. Make the relish ahead of time and keep it chilled until you're ready to build your bowls.
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