Pineapple Skirt Steak Skewers

Nicole Sheehan

Recipe by Nicole Sheehan

Nicole holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor. She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.

We recommend using Pluck SpicyAll-Purpose or Zesty Garlic for this recipe.


Step 1

Prepare the marinade. Combine marinade ingredients in a medium bowl and whisk until well combined. Place meat in a shallow glass baking dish and pour marinade over steak, distributing evenly. You may wish to use your fingers to rub the spices and oil into the steak to allow the flavor to infuse more directly into the meat.

Step 2

Cover tightly and place steak in the refrigerator for 2 hours, or up to 24 hours.

Step 3

Remove the steak and let rest for 3o minutes to come to room temperature.

Step 4

When ready to cook, set pellet smoker to 225 degrees to preheat with lid closed for 15 minutes.

This recipe calls for a pellet-smoker, but you may prepare your meat on a regular outdoor grill or over the stovetop in a cast-iron skillet. Bonus points if you smoke the pineapple,

Step 5

Place skirt steak directly on grill plates. Discard remaining marinade. Close the lid and smoke until the steak reaches an internal temperature of 135 for medium rare, or to your desired temperature. Optional step here: increase heat to 400 degrees and sear both sides of the steak, roughly 2 minutes each side to seal in the flavor.

Step 6

Remove steak from grill and let rest for 10 minutes before slicing.

Step 7

While the steak rests, place cubed pineapple and Pluck seasoning in a medium bowl and toss until seasoning is evenly distributed over the fruit.

Pineapple naturally contains a compound called bromelain, a digestive enzyme that assists in the breakdown of proteins. Pairing pineapple with steak synergistically promotes optimal digestion.

Step 8

Once steak is ready, slice into thin 1-inch rectangular pieces then arrange on skewers. Alternate between steak and pineapple, about 4-5 pieces each until skewers are full.

Step 9

Garnish with freshly chopped cilantro and a squeeze of fresh lime. Serve warm and enjoy!

This recipe is also well suited for classic tacos by dicing the pineapple into smaller pieces and assembling over the steak in a warmed tortilla. Cilantro herb offers many medicinal properties, but here its’ antioxidant properties are highlighted to offset any potential oxidative effects of grilling or charring meat.


2 pounds 100% grass-fed and finished skirt steak (substitute with flank or merlot cuts)

4 cups fresh pineapple, cut into 1-inch cubes

1/2 Pluck seasoning

Juice of 3 oranges

Juice of 2 limes

Juice of 2 lemons

1/4 cup avocado oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

3-4 cloves of minced garlic

1 minced jalapeño pepper, with seeds

1/3 chopped fresh cilantro, plus more for garnish


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