Chipotle Pineapple Beef

A plate with shredded beef, white rice, pineapple chunks, lime wedges, and chopped herbs, garnished with green onions. A fork rests on the plate. Dishes of green onions and chopped herbs are nearby on a green surface.

5 from 1 vote

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.

Prep Time15

Cook Time3

Total Time3 15

Course: Beef, Main Course, Mains

Keyword: beef chuck roast recipes, pineapple beef, shredded beef

Servings: servings

Calories: 490kcal

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.

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