Why you’ll love this easy pineapple beef
This chipotle pineapple beef has been in our dinner rotation for a while now. It’s incredibly flavorful and really easy to make. The sweetness of the pineapple balances the smoky heat from the chipotle peppers, and the enzymes in fresh pineapple actually help break down the meat which results in beef that’s so tender it practically shreds itself.
This recipe is super versatile, too. You choose the method that works for your schedule and lifestyle. We typically use the instant pot because I’m terrible at planning ahead, but you can also toss it in the slow cooker before you go to work or let it braise in the oven if you’re going to be home.
The leftovers also make a great lunch, so be sure to make a double batch of rice with this!
More pineapple recipes you’ll love: pineapple pork chops / pineapple salsa / baked pineapple chicken / pineapple stuffing
Ingredient notes:
- Chuck roast – This cut of beef is ideal for slow cooking and shredding, and I find that it’s reasonably priced at most grocery stores.
- Pineapple – Fresh pineapple works best here because it has a higher level of acidity. I wouldn’t recommend canned pineapple because it’s too sweet and already soft. You need 1 1/2 cups of chopped pineapple, which is about half of a pineapple.
- Chipotle pepper and adobo sauce – These come in small cans in the international food aisle/section of your grocery store. You’ll need one or two peppers and two tablespoons of the sauce that’s in the can.
- Soy sauce – We normally use reduced sodium soy sauce. If you want to make this recipe gluten free, use tamari.
- Smoked paprika – This adds a extra smoky flavor to the recipe, but if you can’t find it, regular paprika works just fine.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t skip searing the beef. It only takes a few extra minutes and creates so much more flavor through caramelization (thanks to the Maillard reaction!) and makes a big difference in the end result.
- Customize the heat: If you aren’t sure about the spice, start with half a chipotle pepper and add more next time if you like it. If you know you’ll love it spicy, use two chipotle peppers.
- Serving suggestions: We love to serve this over jasmine rice and topped with fresh cilantro and green onions. If you have extra, a bit of fresh pineapple is also great as a garnish.
More easy beef recipes
This slow cooked chipotle pineapple beef is the perfect combination of sweet and spicy. Made with fresh pineapple, smoky chipotle peppers and a hearty chuck roast, this flavorful beef gets so tender it practically shreds itself. Serve it with a scoop of jasmine rice and fresh chopped herbs for a vibrant and satisfying meal.
Ingredients
- 2 ½ – 3 pounds chuck roast
- 2 – 3 teaspoons coarse salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 ½ cups chopped fresh pineapple
- 6 cloves garlic - minced
- 1 – 2 chipotle pepper - minced
- 2 tablespoons adobo sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 ½ teaspoons smoked paprika
- 1 bay leaf
- ½ cup chopped fresh cilantro - for garnish
- ½ cup sliced green onion - for garnish
Instructions
Slow cooker method:
- Season and sear beef. If needed, pat the beef dry with paper towels. Then, season liberally with salt & pepper, using about 1 teaspoon of coarse salt per pound of meat. Heat olive oil in a large skillet over medium-high heat. Sear the beef until golden brown on both sides, about 2-3 minutes per side.
- Slow cook the meat. Transfer the beef to a slow cooker and add the remaining ingredients. Cover and cook on low for 8-10 hours (high for 4-6 hours).
- Shred and serve. Remove the beef and pineapple from the slow cooker using a slotted spoon. Reserve about 1 cup of cooking liquid. Discard the bay leaf. Shred the meat and return it to the pot, along with the pineapple. Adjust seasoning with salt & pepper and add cooking liquid as desired. Before serving, garnish with green onion and cilantro.
Instant pot method:
- Season and sear beef. If needed, pat the beef dry with paper towels. Then, season liberally with salt & pepper, using about 1 teaspoon of coarse salt per pound of meat. Heat olive oil in a large skillet over medium-high heat. Sear the beef until golden brown on both sides, about 2-3 minutes per side.
- Pressure cook the meat. Transfer the beef to your Instant Pot and add the remaining ingredients. Cook on high pressure for 2 hours with the lid in sealing postition. Allow the pressure to release naturally.
- Shred and serve. Remove the beef and pineapple from the slow cooker using a slotted spoon. Reserve about 1 cup of cooking liquid. Discard the bay leaf. Shred the meat and return it to the pot, along with the pineapple. Adjust seasoning with salt & pepper and add cooking liquid as desired. Before serving, garnish with green onion and cilantro.
Oven method:
- Season and sear beef. If needed, pat the beef dry with paper towels. Then, season liberally with salt & pepper, using about 1 teaspoon of coarse salt per pound of meat. Heat olive oil in a large skillet over medium-high heat. Sear the beef until golden brown on both sides, about 2-3 minutes per side.
- Roast the meat. Preheat your oven to 350°F. Transfer the beef to a Dutch oven or covered casserole dish and add the remaining ingredients. Cover and cook for about 3 hours, until the beef is tender enough to shred.
- Shred and serve. Remove the beef and pineapple from the slow cooker using a slotted spoon. Reserve about 1 cup of cooking liquid. Discard the bay leaf. Shred the meat and return it to the pot, along with the pineapple. Adjust seasoning with salt & pepper and add cooking liquid as desired. Before serving, garnish with green onion and cilantro.
Video
Nutrition
Calories: 490kcal Carbohydrates: 12g Protein: 45g Fat: 30g Trans Fat: 2g Cholesterol: 156mg Sodium: 2161mg Fiber: 2g Sugar: 7g Vitamin C: 24mg
