• 3 cups DOLE® Canned 100% Pineapple Juice
  • 2/3 cup finely chopped fresh cilantro
  • 3 large clove garlic, finely chopped
  • 4 tsp. ground cumin
  • 4 tsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. oregano leaves, crushed
  • 2 tsp. ground red pepper
  • 2 lb. beef skirt steak
  • 1-1/2 lb. red or yellow onions, thinly sliced
  • 1 tbsp. cornstarch
  • 6 flour tortillas (9 to 10-in.)
  • shredded lettuce (for topping)
  • shredded cheddar cheese (for topping)
  • sliced serrano chilies (for topping)
  • guacamole or salsa (for topping)


Step 1
Stir together pineapple juice, cilantro, garlic, cumin, chili powder, paprika, oregano and red pepper in bowl or cup. Reserve 1-1/2 cups for marinade. Set aside remaining sauce.
Step 2
Pour 1-1/2 cups marinade into shallow, non-metallic dish. Add steak, turn to coat; cover and marinate one hour or overnight in refrigerator.
Step 3
Remove steak. Discard marinade. Broil or grill steak and onions 5 inches from heat source for 5 minutes on each side or until done.
Step 4
Combine reserved sauce and cornstarch, in small saucepan. Cook, heat to boiling and sauce slightly thickens.
Step 5
Slice steak into thin strips. Top tortillas with fajita sauce, steak, grilled onions and favorite toppings. Roll tortillas up and serve.