• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Bread
    • Dessert
    • Dinner
    • Instant Pot & Slow Cooker
    • Salads
    • Side Dishes
    • Snacks & Drinks
    • Soup & Chili
    • Sunday Dinners
    • Tips & Tutorials
  • About Us
  • Contact

Borrowed Bites logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dinner

    Published: Jun 15, 2022 by Danielle · This post may contain affiliate links. For more information, see our privacy policy.

    Tasty Pineapple Steak Marinade (with soy sauce)

    • Facebook
    Jump to Recipe
    Medium rare sliced flank steak on white plate surrounded with grilled bell peppers and onions with text overlay on top.

    Use this Pineapple Steak Marinade for perfectly tender, juicy flank steak on the grill! It's an easy flank steak marinade with soy sauce, pineapple juice, brown sugar, and spices. Packed with flavor, it pairs perfectly with grilled veggies, pineapple, and rice.

    Flank steak with soy sauce marinade sliced on white platter with grilled veggies.
    Skip to:
    • 🏅 Why this flank steak marinade is the best
    • 🥩 Ingredients
    • 🔪 How to make Pineapple Steak Marinade
    • 👨‍👩‍👧‍👦  For a crowd
    • 🙋 Questions & Answers
    • 🍽 Great recipes to serve on the side
    • 👨🏼‍🍳 Tips & Tricks
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    This Pineapple Steak Marinade is our FAVORITE way to make flank steak on the grill! It's such an easy flank steak marinade with soy sauce and pineapple juice to make it tender and flavorful. We never have leftovers of this one.

    I found the recipe years ago on Our Best Bites. Honestly, we usually change up recipes that we find, but this one is perfect as is. I have included some helpful cooking and slicing techniques to ensure your success.

    🏅 Why this flank steak marinade is the best

    • It's fast, easy and only 6 ingredients.
    • It's a delicious marinade with an amazing sweet and tangy flavor.
    • It's a great make-ahead and freezer-friendly marinade.
    • Since flank steak is served in thin slices, it stretches farther than other cuts of steak. So it's easy on the wallet and better for a crowd!
    • Everyone gets their meat how they like it. The edges will be more well-done and the middle can lean medium rare, so everyone is happy.

    🥩 Ingredients

    Brown sugar: Light or dark brown sugar work well.
    Oil: I use canola oil but any neutral flavored oil would work.
    Soy sauce: Use whichever soy sauce you have on hand.
    Pineapple juice: Marinating meat in fresh pineapple juice (or canned) is a great way to make it tender and flavorful.
    Fresh ginger: Use freshly grated or the kind in the tube. See my pro-tips on fresh ginger in the FAQ section below!
    Fresh garlic: Fresh chopped for best flavor.
    Flank steak: A thin piece of steak that is best sliced thin for optimal tenderness.

    🔪 How to make Pineapple Steak Marinade

    Start by whisking the marinade ingredients in a small bowl. Next, make sure your flank steak has any big pieces of fat cut off and put it in a ziptop bag. Then pour the marinade over the meat and carefully seal the bag, getting as much air out as possible.

    Marinate in the fridge for at least 4 hours, but for best results overnight. I like to place the bag in a 9x13 pan or on a cookie sheet in case of small leaks.

    How to grill flank steak

    When it’s time to cook heat half of the grill to medium heat. For a charcoal grill like mine, I fill a charcoal chimney (affiliate) full of coals. Once they have ashed over, pour it into half of the grill and spread into a single layer. For a gas grill, turn half the burners on medium for at least 10 minutes.

    Once ready, place the meat directly over the fire. Allow it to cook for 10 minutes, then flip it and cook the second side for another 10 minutes. If it begins to cook too fast on the outside, move it to the side of the grill that doesn’t have coals or the flame on. Close the lid and allow it to finish cooking there using residual heat.

    Remove the flank steak once it has reached an internal temperature of 145°-160° or your desired doneness (see this article for more information). We prefer to pull the flank steak off at 145°. I use this Thermapen (affiliate) that my husband gave me, but any accurate meat thermometer will do.

    Allow the meat to rest for approximately 10 minutes. Keep in mind that the temperature will rise as it rests. While the meat is resting it’s the perfect time to throw some veggies on.

    How to slice flank steak

    Flank steak on the grill with red and blue lines to show the grain of the meat and direction you should slice.

    Flank steak can be melt-in-your-mouth tender or stringy and tough depending on how you slice it. For tender steak, cut it in ¼ inch slices against the grain, or perpendicular to the natural direction of the muscle fiber and connective tissue.

    In the picture above the red lines show the grain of the meat. So we are going to slice it against the grain, along the blue lines. The sharper your knife the easier it will be to make those slices thin.

    👨‍👩‍👧‍👦  For a crowd

    Flank steaks are good for a crowd because several can fit on the grill at once. I suggest marinating them ahead and popping them in the freezer. Then just thaw, grill, and slice. Just have a helper near by to help slice it all.

    🙋 Questions & Answers

    How long should I marinate steak in Pineapple Steak Marinade?

    You should marinate the meat for a minimum of 4 hours, but for the most tender and flavorful steak marinate it in the fridge overnight.

    Can I freeze flank steak in the marinade?

    Like many steak marinade recipes, this pineapple steak marinade freezes wonderfully. Next time you make it, make a double batch and throw a couple flank steaks in the freezer. So easy to thaw and grill, plus it seems to deepen the flavor of the meat.

    What can I use instead of flank steak?

    I have only used this marinade on flank steak, but flap steak or skirt steak should be delicious as well. Whichever cut of steak you use, the pineapple juice should yield flavorful, juicy steak. This would probably be good on pork tenderloin or chicken too!

    Do I need to use fresh ginger?

    Fresh ginger is always best for flavor. Pro-tip: The easiest way to store and use fresh ginger is to freeze it. First peel the thin layer of skin off with a spoon. Throw it in a freezer bag and freeze until solid. Once the ginger is frozen, grate it over a microplane (affiliate). Not to be too dramatic about it, but this is life changing!

    Pineapple Steak on white platter with grilled onions, bell peppers, pineapple, and rice around the platter.

    🍽 Great recipes to serve on the side

    • Try grilled pineapple, bell peppers, and onions.🍍🍍 So tropical and delicious!
    • I love to serve this with a tropical inspired rice like this Pineapple Rice or this amazingly simple Toasted Coconut Rice 🥥.
    • This Easy Asian Slaw takes less than 10 minutes to throw together and pulls it all together.
    • We almost always serve these Honey Chicken Kabobs alongside this menu. It's equally delicious and stretches the budget a bit farther.

    👨🏼‍🍳 Tips & Tricks

    • Marinate overnight for the best flavor.
    • Make sure your grill isn’t too hot. The outside will burn before the inside is ready.
    • Be sure to slice it thinly against the grain for tender, melt-in-you-mouth pieces.

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Medium rare sliced flank steak on white plate surrounded with grilled bell peppers and onions.

    Tasty Pineapple Steak Marinade (with soy sauce)

    Use this Pineapple Steak Marinade for perfectly tender, juicy flank steak on the grill! It's an easy flank steak marinade with soy sauce, pineapple juice, brown sugar, and spices. Packed with flavor, it pairs perfectly with grilled veggies, pineapple, and rice.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Marinating: 8 hours
    Total Time: 30 minutes
    Servings: 8
    Calories: 437kcal
    Author: Borrowed Bites

    Ingredients

    • ½ cup brown sugar
    • ½ cup canola oil or any neutral flavored oil
    • ½ cup soy sauce
    • 1 cup pineapple juice
    • 1 tablespoon fresh ginger grated* see note
    • 2 tablespoon garlic minced
    • 3 lbs flank steak approximately 2 medium
    Prevent your screen from going dark

    Instructions

    • Combine all the marinade ingredients in a small bowl. Place flank steak in a zipper bag and pour the marinade on top, ensuring it is thoroughly covered. Marinate for at least 4 hours or overnight.
      ½ cup brown sugar, ½ cup canola oil, ½ cup soy sauce, 1 cup pineapple juice, 1 tablespoon fresh ginger, 2 tablespoon garlic, 3 lbs flank steak
    • 30 minutes before grilling, place flank steak on counter (it does not need to be room temperature, but it shouldn't be straight from the fridge).
    • Bring grill to medium heat for at least 10 minutes. Once the grill is hot place the flank steak directly over the flame. Allow to cook for 10 minutes before flipping. After flipping allow to cook for approximately 10 more minutes. If at any point it begins to burn move to a cooler spot on the grill, close the lid, and allow to finish cooking. Pull meat off the grill once the internal temperature of the meat has reached your preferred doneness level.
    • Allow the meat to rest for 10 minutes. Thinly slice the meat across the grain. See picture in post for details.
    • We love comments! Please come back and leave us one after you’ve tried this recipe.

    Notes

    Tips & Tricks
    • Marinate overnight for the best flavor.
    • Make sure your grill isn’t too hot. The outside will burn before the inside is ready.
    • Be sure to slice it thinly against the grain for tender, melt-in-you-mouth pieces.
     
    How to Freeze:
    Make the marinade as directed. Pour over flank steak in a freezer zipper bag. Freeze flat until solid. When ready to serve, thaw overnight in the fridge or on the counter for several hours. Grill as directed. 

    Add Your Own Notes

    Click here to add your own private notes. They will only be visible to you. If you clear your browser's cache, they will be lost.

    Nutrition

    Calories: 437kcal | Carbohydrates: 19g | Protein: 38g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 905mg | Potassium: 675mg | Fiber: 1g | Sugar: 17g | Vitamin C: 4mg | Calcium: 57mg | Iron: 3mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

    More Dinner Recipes

    • Make-Ahead Mac and Cheese (Baked!)
    • Easy Maple Chicken (with Dijon Mustard)
    • Crock Pot Chuck Roast (SO tender & easy!)
    • Addictive Shredded Chicken Sliders (with Hot Honey!)
    • Facebook
    • Instagram
    • Pinterest

    Reader Interactions

    Comments

      Leave a comment! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Aspen says

      May 19, 2020 at 11:23 am

      5 stars
      Whoa! I’m so impressed by this recipe! I love chicken, but I think flank steak might be one of my favorite alternative protein options... and this is an amazing way to make it!

      Reply
      • Misty says

        May 20, 2020 at 2:03 pm

        There is NEVER a complaint about this recipe. I'm sure your family will love it!

        Reply

    Primary Sidebar

    circle profile picture of Danielle and Misty

    Hi! We are Danielle and Misty: a mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions.

    More about us →

    Easy Healthy Recipes

    • Healthy Homemade Granola Recipe
    • AMAZING Lemon Quinoa Salad with Feta
    • Honey Mustard Sheet Pan Chicken and Vegetables
    • Roasted Tomato Soup Recipe
    • Easy Maple Chicken (with Dijon Mustard)
    • Fresh Mango Habanero Salsa (Only 6 Ingredients!)
    • Perfect Baked Sweet Potatoes with Sweet and Savory Toppings
    • Greek Quinoa Salad Bowl

    Side Dish Recipes

    • Perfect Roasted Corn (w/ frozen corn)
    • Crispy Hasselback Potatoes (w/ Yukon Gold Potatoes)
    • Easy Fruit Salad Dressing
    • How To Make Cornbread (Moist!)

    Cozy Comfort Food Recipes

    • Chicken Tortilla Soup
    • Easy Homemade Chicken Pot Pie
    • Easy Homemade Mac and Cheese (One Pot!)
    • Easy Green Enchiladas with Honey Lime Chicken
    • Jiffy Jalapeno Cornbread
    • Electric Skillet Lemon Chicken
    • EASY Carroll Shelby Chili (w/ options for a crowd)
    • Pot Roast Seasoning (2 ingredients!)

    Popular Recipes

    • Easy 4-Ingredient Potato Soup (Slow Cooker or Stovetop)
    • Honey Mustard Sheet Pan Chicken and Vegetables
    • What to Eat with Tzatziki (20 Ideas!)
    • 4-Ingredient Slow Cooker Tri-Tip Roast
    • Crock Pot Chuck Roast (SO tender & easy!)
    • Easiest Rhodes Rolls (Frozen Dinner Rolls w/ Butter and Herbs)

    Trending on Pinterest

    • The Best Cast Iron Pan Pizza Recipe
    • Crusted Chicken Romano (Cheesecake Factory Copycat!)
    • Molten Chocolate Lava Cakes (In Muffin Tins)
    • Honey Mustard Sheet Pan Chicken and Vegetables
    • Italian Chopped Salad (with options for a crowd)
    • The Perfect Chocolate Bundt Cake, Every Single Time

    Footer

    ↑ back to top

    Social Media

    • Facebook
    • Instagram
    • Pinterest

    Newsletter

    • Sign Up! for emails and updates

    About

    • Contact
    • About Us
    • Privacy Policy

    Copyright © Borrowed Bites 2021