Pineapple Teriyaki Steak Bites

  • 1 Tablespoon olive oil
  • 1 Tablespoon garlic paste
  • 1 Tablespoon grated ginger
  • 8 ounce can crushed pineapple
  • ½ cup sodium soy sauce
  • ½ cup + 1 Tablespoon water
  • ½ cup apple cider vinegar
  • ¼ cup honey
  • ½ cup dark brown sugar
  • 1 teaspoon sesame oil
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon cornstarch
  • 2 pounds steak bites


  • Add olive oil, garlic paste, and grated ginger to a medium saucepan and cook over medium heat for 1 minute.
  • Add in the crushed pineapple, soy sauce, water, vinegar, brown sugar, honey, sesame oil, and red pepper flakes, and cook for 5 minutes.
  • Mix the cornstarch and water in a small bowl to make a slurry, then slowly pour into the saucepan while constantly whisking for 1 minute.
  • Let simmer for 10 minutes, then remove from heat.
  • Meanwhile, pat the tips with paper towels, then season with salt and pepper.
  • Add the steak to a hot, lightly oiled heavy-bottomed skillet and cook for 2 minutes on each side to get a nice sear. You want the temperature on a kitchen thermometer to read 140 degrees for medium-rare.
  • Remove from heat and pour half of the Teriyaki Sauce over the tips and stir to coat. Reserve the other half of the sauce for another recipe.
  • Serve with vegetables or rice.