Sometimes I crave a dish that’s both comforting and refreshing, and this Pineapple Black Pepper Beef Cubes recipe is exactly that. Sweet pineapple pairs beautifully with juicy beef, and the pepper adds just the right amount of boldness.
A Sweet & Savory Stir-Fry
I love making this recipe because it’s quick, simple, and incredibly flavorful. The pineapple tenderizes the beef and adds a natural sweetness, while the black pepper brings warmth and depth. It’s one of those dishes that feels special but is easy enough to whip up on a busy weeknight.
Why You‘ll Love This Recipe
- Perfect balance of flavors – savory, sweet, and peppery.
- Tender and juicy beef thanks to a quick marinade.
- Quick cooking – ready in under 40 minutes.
- Versatile – pairs with rice, noodles, or stands alone as a main dish.
- Family-friendly – kids love the sweetness of pineapple, adults love the peppery kick.
Ingredients
Main Ingredients
- 300g beef tenderloin (or lean beef round) – Tenderloin is best for pan-searing. If using round (leaner), slice thinner. Avoid cuts with lots of tendon (brisket, shank) as they turn tough. Bring beef to room temp 15 min before cooking.
- 300g fresh pineapple (½ fruit) – Choose ripe pineapple (golden-yellow with light green, fragrant, slightly soft). Avoid unripe (sour/astringent) or overripe (mushy). If using canned pineapple, drain well and reduce amount to 200g.
For Beef Marinade
- 1 tsp cooking wine (or 10ml beer/Chinese shaoxing wine; avoid high-proof liquor)
- 1 tsp light soy sauce (reduce to 10ml if using strong varieties)
- 1 tsp oyster sauce (or 1 tsp soybean paste + 5ml water)
- 1 tsp olive oil (or corn/sunflower oil; avoid peanut/rapeseed for strong flavors)
- 1 tsp cornstarch (protects moisture; don’t use potato starch as it turns sticky)
- 1 pinch sea salt (about 1g; halve if using table salt)
- 2g freshly ground black pepper (reduce to 1g if sensitive to spice)
Note:
Cut beef and pineapple into 2cm cubes for even cooking and balance.
Fresh pineapple is best, but canned can be used (reduce amount to 200g and drain well).
Instructions
Prepare pineapple
Peel, remove the core, and dice into 2cm cubes.
Soak in salted water (2g salt in enough water to cover) for 10 minutes to remove astringency.
Drain and pat dry with paper towels.
Prepare beef
Pat dry and cut into 2cm cubes against the grain.
Mix beef with cooking wine, soy sauce, oyster sauce, olive oil, cornstarch, salt, and black pepper.
Marinate for 20 minutes in the fridge (or 10 minutes at room temperature if short on time).
Pan-sear the beef
Heat a non-stick pan over high heat. Add vegetable oil.
Sear beef cubes in a single layer, turning every 30 seconds, until browned and nearly cooked through (about 3 minutes).
Add pineapple
Without removing the beef, add the pineapple cubes directly into the pan.
Stir-fry together for 1–2 minutes until the pineapple is lightly softened and the beef is cooked through.
Season and serve
Season with an extra pinch of salt and black pepper.
Sprinkle parsley if using. Serve hot.
Frequently Asked Questions
Can I use canned pineapple?
Yes! Just reduce to 200g, drain well, and stir-fry for only 30 seconds since it’s already soft.
What‘s the best cut of beef for this recipe?
Tenderloin is ideal, but lean round also works if cut thinly. Avoid cuts with too much tendon.
Can I make this ahead of time?
This dish is best fresh. Leftovers can be refrigerated for 2 days and reheated quickly in a pan, but avoid freezing.
What can I substitute for beef?
Chicken breast or shrimp make great alternatives. Adjust cooking time accordingly.
Pineapple Black Pepper Beef (30-Minute Meal!)
Ingredients
Main Ingredients
- 300 g beef tenderloin or lean round
- 300 g pineapple
For Beef Marinade
- 10 ml cooking wine
- 10 ml light soy sauce
- 10 ml oyster sauce
- 10 ml olive oil
- 5 g cornstarch
- 1 g sea salt
- 2 g freshly ground black pepper
For Cooking
- 10 ml vegetable oil
For Final Seasoning & Garnish
- 0.5 g sea salt
- 1 g freshly ground black pepper
- 1 g parsley optional
Instructions
Prepare pineapple
- Peel, remove the core, and dice into 2cm cubes.
- Soak in salted water (2g salt in enough water to cover) for 10 minutes to remove astringency.
- Drain and pat dry with paper towels.
Prepare beef
- Pat dry and cut into 2cm cubes against the grain.
- Mix beef with cooking wine, soy sauce, oyster sauce, olive oil, cornstarch, salt, and black pepper.
- Marinate for 20 minutes in the fridge (or 10 minutes at room temperature if short on time).
Pan-sear the beef
- Heat a non-stick pan over high heat. Add vegetable oil.
- Sear beef cubes in a single layer, turning every 30 seconds, until browned and nearly cooked through (about 3 minutes)
Add pineapple
- Without removing the beef, add the pineapple cubes directly into the pan.
- Stir-fry together for 1–2 minutes until the pineapple is lightly softened and the beef is cooked through.
Season and serve
- Season with an extra pinch of salt and black pepper.
- Sprinkle parsley if using. Serve hot.
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