Gluten Free Pineapple-Chile Beef Fajitas
These fajitas are a full-on flavor event — smoky, spicy, and just sweet enough from the caramelized pineapple and charred bell peppers. The skirt steak marinates in a punchy blend of pineapple juice, tamari, lime, jalapeño, and warm spices, which tenderizes the meat while building serious depth before it ever hits the pan. Tamari steps in for traditional soy sauce here, keeping everything wheat-free without sacrificing that savory, umami backbone that makes fajitas so satisfying. A screaming-hot cast iron skillet gives the steak a gorgeous sear and gets those peppers and pineapple chunks beautifully golden at the edges. Slicing the steak against the grain and drizzling it with the reserved marinade is a small move that makes a big difference in every bite. Wrapped up in warm gluten free tortillas with fresh cilantro and a squeeze of lime, this comes together as a weeknight dinner that genuinely feels like a restaurant splurge. Serves four, and don't be surprised if everyone wants seconds.
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1 ½ lb skirt steak, trimmed
- ½ cup pineapple juice (from fresh or canned pineapple)
- 3 tbsp tamari
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp olive oil, divided
- 1 jalapeño, seeded and finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
For the peppers and pineapple
- 1 cup fresh pineapple, cut into ½-inch chunks
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium white onion, thinly sliced
- ¼ tsp salt
For serving
- 8 gluten free tortillas, warmed
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a large zip-top bag or shallow dish, whisk together the pineapple juice, tamari, lime juice, 1 tbsp of the olive oil, jalapeño, cumin, smoked paprika, chili powder, salt, and black pepper until combined. Reserve 3 tbsp of the marinade in a small bowl and set aside. Add the skirt steak to the bag, seal, and turn to coat. Refrigerate for at least 1 hour and up to 4 hours.
- 2
Remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels. Let it rest at room temperature for 10 minutes while you prepare the vegetables.
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