FCSIP134.pdf

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CHIPOTLE STEAK

TACOS WITH PINEAPPLE

AVOCADO SALSA

Prep time: 15 minutes Makes: 4 servings

1 can (20 oz.) DOLE® Pineapple Tidbits
or Chunks

2 canned chipotle peppers in adobo sauce,
seeded and minced

16 corn tortillas

2 garlic cloves, minced

2 Tbsp. honey

4 tsp. fresh lime juice, divided

11⁄2 pounds beef skirt steak

1 ripe avocado, seeded, peeled and cubed

1⁄2 cup red bell pepper, cut into 1/2-inch
pieces

1⁄4 cup green onions, thinly sliced

2 Tbsp. finely chopped fresh parsley

Drain pineapple, reserve 1 tablespoon juice. In
small bowl, combine reserved pineapple juice,
chipotle peppers, garlic, honey and 2 teaspoons
lime juice. Reserve 2 teaspoons mixture for salsa.

Heat ridged grill pan over medium-high heat until
very hot. Place steak in pan; brush top with half
chipotle mixture and cook 2 minutes. Turn steak
over and brush with remaining mixture. Cook 2 to
3 minutes longer for medium-rare or until desired
degree of doneness. Turn steak over again and
cook 30 seconds longer. Transfer steak to a cut-
ting board; keep warm.

For Pineapple-Avocado Salsa: If using chunks,
cut each piece into fourths or roughly chop.
In medium bowl mix pineapple, avocado, red
bell pepper, green onions, parsley, reserved
2 teaspoons chipotle mixture and remaining
2 teaspoons lime juice.

Thinly slice steak; serve with Pineapple-
Avocado Salsa and corn tortillas.

HAWAIIAN-STYLE

BURGERS

Prep time: 25 minutes

Makes: 4 servings

1 lb. lean ground beef

1⁄4 cup chopped red onion

1⁄4 tsp. garlic salt

1⁄ tsp. ground black pepper

1⁄4 cup teriyaki baste and glaze,

divided

1 can (8 oz.) DOLE®

Pineapple Slices, drained

4 slices Swiss cheese

4 onion rolls

Leaf lettuce (optional)

Heat grill to medium-high.

Combine ground beef, red onion, garlic salt, pepper, and

2 Tbs. teriyaki sauce in large bowl until well blended. Shape beef

into 4 burgers, 4 inches round and 1/2 inch thick.

Grill burgers and pineapple uncovered 5 minutes; turn. Brush with

remaining teriyaki sauce; grill 5 minutes or until burgers are done.

Top burgers with 1 slice cheese and grilled pineapple slices before

removing from grill. Serve on onion rolls with lettuce, if desired.

ZESTY PINEAPPLE SALSA

Prep time: 15 minutes Makes: 8 servings

1 can (20 oz.) DOLE® Pineapple Tidbits

or Chunks, reserve 1/4 cup juice

1⁄2 cup red bell pepper, diced

1⁄4 cup green bell pepper, diced

1⁄4 cup green onions, chopped

2 tsp. fresh cilantro or parsley,

chopped

2 tsp. jalapeno chiles, chopped

1 tsp. grated lime peel

Combine pineapple, pineapple juice, bell

peppers, onion, cilantro, chilies and lime

peel in medium bowl. Serve salsa at room

temperature or slightly chilled.

Try salsa served over chicken, as a dip with

tortilla chips, or spooned over quesadillas

or tacos.