Three beef and pineapple tacos on a plate, garnished with red onions and cilantro, with a whole pineapple in the background./ Tres tacos de carne de res y piña en un plato, decorados con cebolla morada y cilantro, con una piña entera al fondo.

Steak Tacos with Pineapple

The Foodies' KitchenJanuary 23, 2026

This post is also available in ESPAÑOL (SPANISH)

Some recipes don’t need to be complicated to turn out amazing. These steak al pastor tacos, for example: good meat, quick cooking, and a spice mix that provides all the flavor. We use Mondu Tacos al Pastor Mix, which gives that classic al pastor profile: slightly spicy, flavorful, and well-balanced, without needing to add much else. We also love that it’s 100% natural and gluten-free, ideal for everyday recipes.

For this recipe, we recommend using flank steak, a thin and very flavorful cut that sears quickly over high heat and is perfect for slicing into strips. In our case, we used chuck steak (manita de rochoy), a very common cut in Guatemala that works well for this type of preparation. The most important thing is to choose a cut of meat that cooks quickly and slice it against the grain to achieve a tender and juicy texture.

The result is a practical recipe, full of flavor and perfect for a hassle-free weeknight dinner. Served in warm tortillas and accompanied by fresh pineapple, red onion, and cilantro, these tacos strike the perfect balance between something special and incredibly easy to prepare. They’re the kind of dish you’ll want to make again and again, because they’re delicious and so satisfying.

Kitty & Helga

Steak Tacos with Pineapple

Serves 4

Ingredients:
1 ½ pounds beef steaks
¼ tsp Salt
¼ tsp Pepper
Mondu Tacos al Pastor Mix (about 2 tablespoons total)
1 tbs olive oil
4-6 warm flour or corn tortillas, for serving
Diced fresh pineapple, for serving
Thinly sliced red onion, for serving
Cilantro leaves, for serving
Habanero Pineapple Mondu Sauce

Directions:

Place the steaks on a cutting board and sprinkle both sides very lightly with salt and pepper. Sprinkle Mondu Tacos al Pastor mix to season the steak on both sides. Let it rest for 20 minutes so the meat comes to room temperature.
Heat a large skillet with the oil. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 8 minutes total. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain into strip and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

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