Recipe at A Glance
- Marinate: 2–4 hours (up to 8h with canned juice)
- Grill: 450°F/high heat – 6 min per side → pull 130°F for medium-rare
- Rest: 5 minutes, then slice against the grain
Pineapple juice holds a secret weapon—bromelain, a natural enzyme that tenderizes steak while loading it with sweet-tangy flavor. Pair that with a salty hit of coconut aminos, a touch of maple, and a quick sear, and you’ve got a weeknight-fast dinner that tastes like a backyard luau. Finish with smoky grilled-pineapple salsa and you’ll wonder why you ever bothered with bottled marinades.
Here’s why you’ll love this recipe:
- Built-in tenderizer: pineapple enzymes break down tough flank fibres in just a few hours.
- Balanced flavor: sweet, salty, acidic, and a whisper of heat from grilled jalapeño.
- Two-for-one grill session: steak and salsa components cook together in 10 minutes.
- Meal-prep friendly: marinate in the morning, hit the grill after work.
Love fruit salsas? Try fresh peach mango salsa, fruit salsa with cinnamon chips, or salmon with mango salsa.
Key Ingredients + Substitutions
| Ingredient | Why it’s here | Swap ideas |
| Flank steak | Thin, grill-friendly cut that loves quick marinade + sear | Skirt steak or flat iron steak |
| Pineapple juice | Tenderizes + sweetness | Bottled juice or puree |
| Coconut aminos | Soy-free, gluten-free depth | Low-sodium soy sauce |
| Maple syrup | Caramelizes on high heat | Honey or brown sugar |
| Lemon juice | Brightness + balance | Lime juice |
| Pineapple spears | Grill marks + salsa base | Canned rings, drained well |
| Red bell pepper + jalapeno | Color + smoky heat | Poblano peppers for mild |
| Red onion, cilantro, lime | Fresh salsa ingredients | Swap for parsley if cilantro averse |
Step-by-Step Instructions
- Flank steak pineapple marinade: Mix marinade and add steak. Marinate for 2-4 hours.
- Fresh pineapple spears: Slice and place the pineapple in a ziplock bag with 2 Tbsp of maple syrup.
- Grill steak at 450°F: Sear for 4-5 minutes on each side with the grill closed, until internal temp reaches 130°F.
- Add pineapple and peppers to the grill, close the lid, and cook the steak, pineapple and peppers for 3 minutes.
- Flip the pineapple, peppers, and steak then close the lid and cook for an additional 3 minutes. Pull it from the heat when it reaches 130-135°F for medium rare.
- Allow the steak to rest on a clean cutting board for 5-7 minutes while making the salsa.
- Make the salsa and serve it on top of the steak cut against the grain.
Molly’s Pro Tip
Tenderizer tip: fresh pineapple juice keeps bromelain active—longer than 4 h can turn the surface mushy, so keep the flank steak pineapple marinade to 2-4 hours.
Time and Temp Chart
Check out this internal temperature of beef guide for more info and photos!
| Doneness | Remove from Heat | Target Temperature |
| Rare | 120°F (49°C) | 125°F (52°C) |
| Medium-Rare | 130°F (54°C) | 135°F (57°C) |
| Medium | 140°F (60°C) | 145°F (63°C) |
| Medium-Well | 145°F (63°C) | 150°F (66°C) |
| Well Done | 150°F+ (65°C+) | 160°F+ (71°C+) |
Flank Steak with Pineapple Marinade
Sweet-savory pineapple juice, coconut aminos, and maple turn flank steak fork-tender in just 2–4 hours, then a quick 6-minute-per-side sear at 450°F locks in caramelized flavor. Finish with smoky grilled-pineapple salsa for a 30-minute dinner that tastes like backyard luau—no bottled marinade required.
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Servings: 4 servings
Ingredients
Pineapple Marinated Steak
- 1/3 cup extra virgin olive oil
- 2 cloves garlic minced
- 2 Tablespoons lemon juice (about 1 lemon)
- 1/4 cup coconut aminos or low-sodium soy sauce
- 1/3 cup fresh pineapple juice canned works too (see notes)
- 4 Tablespoons maple syrup divided
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 lb flank steak skirt steak or flat iron steak are good swaps
Pineapple Salsa
- 1 medium pineapple cut into spears (about 10-12)
- 1 Tablespoon maple syrup
- 1 jalapeno minced
- 1 red bell pepper cut into rings or thick strips
- 1/2 red onion diced
- 2 Tablespoons lime juice (about 1 lime)
- 2 tablespoons fresh chopped cilantro
- 1 teaspoon kosher salt
Instructions
- Marinate the steak (2 hrs): Add the pineapple marinade ingredients to a gallon freezer bag or bowl and shake or stir to mix well. Add the flank steak and shake or turn to coat. Marinate in the fridge for 2-4 hours.1/3 cup extra virgin olive oil, 2 cloves garlic, 2 Tablespoons lemon juice, 1/4 cup coconut aminos, 1/3 cup fresh pineapple juice, 4 Tablespoons maple syrup, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2 lb flank steak
- Prep the pineapple (5 min): When you're ready to cook it, slice the pineapple spears and add them to a bowl or bag with remaining 2 Tbsp of maple syrup and toss to coat.1 medium pineapple
- Grill steak and veggies (10 min): Preheat the grill to 450°F (high heat). Shake off excess marinade and grill the flank steak with the lid closed until the internal temperature reaches 130°F for medium-rare, about 4-5 minutes on each side (10 minutes total). When you flip the steak, add the pineapple spears and bell pepper and cook for 3 minutes on each side.1 red bell pepper
- Rest (10 min): Transfer cooked steak, pineapple, and peppers to a a clean cutting board and rest for 10-15 minutes to let the juices redistribute.
- Make pineapple salsa (10 min): While the steak is resting, make the salsa. Finely chop the grilled pineapple and bell peppers and transfer to a medium bowl. Add the rest of the salsa ingredients and stir to combine.1 jalapeno, 1/2 red onion, 2 Tablespoons lime juice, 2 tablespoons fresh chopped cilantro, 1 teaspoon kosher salt
- Serve: Thinly slice the steak against the grain and serve with the grilled pineapple salsa.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Marinate window: Fresh pineapple juice tenderizes fast—2–4 h max. With canned juice (pasteurized, lower bromelain) you can extend to 8h.
Internal temp: Pull flank at 130°F for medium-rare (it will coast to 135 °F); slice against the grain for best texture.
Two-zone grill: If flames flare, move steak to indirect heat to finish without burning sugars.
Make-ahead: Mix marinade up to 3 days early; refrigerate in a jar.
Freezer option: Freeze steak in the marinade up to 2 months—thaw overnight; enzyme action stops when frozen.
No grill? Sear 3 min per side in cast iron, then roast 4–6 min at 425 °F to target temp.
Leftovers: Chill slices for tacos, rice bowls, or salads; salsa keeps 3 days in the fridge.
Video
Nutrition
Serving: 8ounces | Calories: 463kcal | Carbohydrates: 21.6g | Protein: 51g | Fat: 18.7g | Cholesterol: 136mg | Sodium: 1707mg | Fiber: 2.5g | Sugar: 14.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
How should flank steak be cooked?
Marinated and cooked on high heat is best.
How long does it take to grill a flank steak?
It takes about 10 minutes to cook a flank steak to medium-rare. You will sear it on both sides for 4-5 minutes then rest for 10-15 minutes before slicing.
How long can I marinate flank steak in pineapple juice?
Fresh juice: 2–4 h max. Canned (pasteurized) juice: up to 8 h—the enzyme is weaker.
Can I freeze steak in this marinade?
Yes—freeze up to 2 months. Thaw overnight; freezing pauses bromelain so texture stays intact.
No grill?
Sear in a cast-iron skillet 3 min per side, then finish 4–6 min in a 425 °F oven.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
Storage & Reheat
- Fridge: steak & salsa in separate airtight containers up to 4 days.
- Reheat: quick sear in hot skillet 1 min per side or warm in 300 °F oven 5 min.
- Leftover idea: thin-slice for tacos or chop into fried-rice bowls.
More Steak Recipes
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Summery, fresh flavors! Involves some chopping, but still comes together pretty quickly. I’ll be enjoying that leftover salsa with chips. Thanks!
#WhatWEMade
You’re welcome!
I made this for a family get together and it was delicious! Perfect recipe for feeding a crowd and the meat turns out so tender and flavorful! And the salsa is a keeper and one I plan to use all summer!
#WhatWEMade
I’m so glad everybody loved it! Thank you Adrienne!!
This recipe screams summer! I’ve made flank steak before and never been able to get it tender enough – but this marinade is KEY! Makes the steak so so tender and juicy. The pineapple salsa is insane!! I made a double batch and we ate it all week with chips and on salmon as well. Delicious! #whatwemade
Thank you so much Olivia! Such a great compliment!
I just made this for dinner, and OH MY!!!! So delicious.
My husband looked up mid- meal and said, “This grilled pineapple salsa is the best thing I’ve had in a long time!” Huge compliment.
Seriously, the pineapple salsa is AMAZING.
I marinated my flank steak for 24 hours, which I would recommend. Made the meat very flavorful.
Will definitely be a repeat recipe in our home! #whatWEmade
Love this. Thank you Jill!
I thought this was a really delicious recipe-protein rich, but the fruit salsa made it light and refreshing! My only wish was that there were some options to choose besides flank steak. I couldn’t find any anywhere, so I had to guess. #whatwemade
Hi Nikki!
Thank you for the suggestion. We have a link to best flank steak substitutes in the blog post, but I’ll update the blog post so it shows up in the recipe card as well. Here is the link to it: https://whatmollymade.com/flank-steak-substitute/
This was SO good! I will definitely be making this many times over the summer. Loved the pineapple salsa as well. #WhatWEMade
Thank you Nicole!
Any tips for if you don’t have a grill?
Yes! I would broil it in the oven for 12-14 minutes, flipping halfway!