We had a craving for something bold, so I threw together this Spicy Pineapple Steak Stir-Fry—sweet, smoky, and packed with heat from Zindrew’s Garlic Chili Oil. Tender steak, sautéed with crisp peppers, onions, and juicy pineapple, all tossed in a rich, garlicky sauce. Served in a hollowed-out pineapple because why not?

Ingredients

For the Beef

• Sirloin or flank steak, cubed
• ½ tsp white pepper
• 1 tsp garlic powder
• 1 tbsp soy sauce
• 1 tbsp pineapple juice
• 1 tsp baking soda
• 1 tbsp cornstarch
• 1 tbsp Zindrew Crunchy Garlic Chili Oil
• Canola oil + sesame oil for frying

For the Stir-Fry

• ½ yellow or sweet onion, chopped
• ½ red pepper, chopped
• ½ cup pineapple chunks
• 3 cloves garlic
  
• 2 green onions, cut into thirds
• 1 cup jasmine rice

For the Sauce

• 1-2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
  
• 2 tsp brown sugar
• 2 tbsp water or chicken broth (optional)
• 1 tbsp pineapple juice (optional)
• 2 tbsp Zindrew Crunchy Garlic Chili Oil

How to Make It

1. Cut a pineapple in half, hollow it out, and save some chunks and juice.
2. Marinate the steak with soy sauce, pineapple juice, cornstarch, and Zindrew.
3. Mix the sauce in a bowl. Mash Thai chilis and garlic into a paste.
4. Sear the steak in hot oil for a few minutes, then remove.
5. Sauté the garlic-chili paste, add onions, peppers, and pineapple, then toss everything back in with the sauce.
6. Let it thicken, then serve over jasmine rice, packed into a bowl and flipped onto a plate or inside the pineapple half.

Why Zindrew’s Garlic Chili Oil?

It’s what takes this from good to next-level. The deep umami, the heat, the richness—it’s the secret to that perfect balance of flavor. Use the OG Batch for a milder kick or the X Batch if you want it extra spicy.

Make It & Tag Us

If you love a sweet-spicy combo, try this and tag @Zindrew. Let’s see that pineapple bowl.

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