Hawaiian steak stir-fry with broccoli and pineapple

Gluten Free, Dairy Free

4 Servings, 810 Calories/Serving

25 – 35 Minutes

This Hawaiian-inspired steak stir-fry brings tropical flavors to this easy gluten-free and family-friendly dinner.


  • 1½ cups jasmine rice
  • ¾ pound broccoli crowns
  • ¾ pound chopped peeled pineapple
  • 1 red bell pepper
  • Fresh ginger
  • Peeled fresh garlic
  • 1¼ pounds top sirloin steak strips
  • 4 scallions
  • Fresh cilantro
  • Sun Basket teriyaki glaze (honey - gluten-free tamari - rice vinegar - sesame oil)
  • 1 tablespoon toasted sesame seeds

Chef's Tip: Pineapple takes nicely to the grill; cook the chopped peeled fruit over a medium-hot fire (or in a grill pan over medium-high heat) until slightly charred, 1 to 2 minutes per side. It can be stirred into this stir-fry, sprinkled with chile flakes for a lively side, or served with sorbet for a tropical dessert.



Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 3 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Fluff with a fork, cover, and keep warm. While the rice cooks, prep and cook the stir-fry.


Prep the stir-fry ingredients

  • Cut the broccoli crowns into 1-inch florets.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.


Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large wok or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan. While the steak cooks, prepare the scallions and cilantro.


Prep the scallions and cilantro

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.


Finish the stir-fry

In the same pan used for the steak, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the broccoli and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the pineapple, bell pepper, ginger, garlic, teriyaki glaze, steak, and any accumulated juices and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and stir in the scallions, cilantro, and sesame seeds. Season to taste with salt and pepper.



Transfer the rice to individual bowls, top with the stir-fry, and serve.

Kids can!
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Measure out the ginger and garlic.
  • Set the table.
  • Compliment the cook.

Nutrition per serving: Protein: 39g (78% DV), Fiber: 5g (20% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 5g, Saturated Fat: 9g (45% DV), Cholesterol: 105mg (35% DV), Sodium: 700mg (29% DV), Carbohydrates: 87g (29% DV), Total Sugars: 24g, Added Sugars (Honey): 13g (26% DV). Not a significant source of trans fat.
Contains: soy

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