I loved this dish so much I have already made it twice in the last month. Once again, it looks super fancy, but it’s relatively simple.
2 pounds sirloin or similar steak, cut into 1 1/2 inch chunks
1 large red bell pepper, cut into 1 inch chunks
3 cups pineapple, cut into 1 inch chunks
3 T. tomato paste
2 T. olive oil
2 T. white wine vinegar
2 T. honey
1 T. gluten free soy sauce (I prefer Kikkoman’s Gluten Free Soy Sauce)
1 tsp. chipotle chili powder
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp fish sauce
1/8 tsp cloves
1 garlic clove, minced
Combine the ingredients of the marinade and then stir into the chopped steak, pepper, and pineapple. Allow to marinate for 4 hours or more in the fridge.
Line two baking sheets with parchment paper. Bake at 450 degrees for 6 minutes, then stir and drain off excess liquid. Cook for another 6-9 minutes and drain again. Take it out of the oven and top with cilantro. Serve with lime slices.