Pineapple-Marinated Steak

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Pineapple Marinated Steak I

We’ve still got a few weeks until Father’s Day, but I’ve already been working on my menu game to honor the daddy in our house. I decided that marinated steak would hit the spot. I settled on using a pineapple base, because pineapple contains enzymes that soften protein. Next, I needed a kick of flavor, but there’s one little problem with many marinade recipes for AIPers… almost all of them call for soy sauce to add that kick.

No worries! There’s a fix! If you don’t already know the trick, it’s combining coconut aminos with fish sauce one-to-one. If you’re looking for a great recipe to add to your Father’s Day menu, here it is!

Pineapple Marinated Steak II
4.5 from 2 reviews
Pineapple-Marinated Steak
Prep time
Cook time
Total time
Serves: 4
  1. Combine pineapple, fish sauce, coconut aminos, salt, ginger, and garlic powder in a blender. Pulse until smooth.
  2. Place steak in a large sealed plastic bag, add marinade, turn to coat. Let marinate for at least 30 minutes (longer for tougher cuts of steak).
  3. Heat grill to medium-high. Remove steak from marinade (discard marinade) and quickly rinse steak. Pat dry and grill, 4 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
  4. Salt to taste.
Note: Pineapple enzymes are powerful in breaking down protein, so be sure not to allow the steak to sit too long in marinade and follow the quick rinsing step.


About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.


  • We started using coconut aminos when we were working The Whole 30 and have used them ever since. The flavor is really good. I can’t wait to try your marinade. The steak looks fantastic.

  • Christine says

    We made this last weekend after seeing the recipe on Instagram. Wow – so good!! Making it again tonight. Yum Yum!

  • marsha says

    How do I sign up for your next 30 day AIP program? I understand it starts in July and I’d like to sign up.

    Thank you!

  • Megan McKeown says

    this looks fab. what do you think it would be nice served with?

    • Angie Alt says

      Megan, I think a big baked sweet potato w/ some cinnamon & coconut butter & a lovely grill salad w/ a citrus based salad dressing would be great!

  • Beth says

    Can I use Brag’s Aminos instead of fish sauce?

    • Angie Alt says

      Beth, you could certainly give it a try. I think it might be too much acid, combined w/ the pineapple, but I would love to hear about your experiment results!

  • Koz says

    I do this recipe as a beef roll up with pineapple or on a Skewer with pineapple and green and red peppers with onion.
    The beef can be cut thin to grill and accept more marinade.

  • Is there a good substitute for the fish sauce? I have some on hand, but it’s not AIP and it has 1,480 mg sodium for 1 Tbs.!! Could Anchovy Paste be watered down and used?

    • Mickey Trescott says

      Hi Kathleen! This isn’t my recipe, but I personally use Red Boat fish sauce. Anchovies can be a good substitute!

  • MaggieR says

    We (okay, my hub) made this for the first time last night. It’s been raining a lot here so we pan-cooked the steak. Oh, yum!! The whole family loved it. I think we’ll try it with fresh ginger and fresh garlic (recognizing that the amounts used will change) to see how the flavor profile changes. Can’t wait to get grill going!

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