Taco-Style Braised Beef with Charred Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Slow-braised beef simmered with Mexican spices, served with a refreshing charred pineapple salsa for bright contrast. This mexican-inspired beef ready in about 200 minutes blends cut into 2-inch chunks beef chuck roast, olive oil, large, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch chunks beef chuck roast
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 1/2 cups fresh pineapple chunks
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 small, seeded and minced jalapeño
• 8 small, warmed corn tortillas

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck roast chunks in batches, browning on all sides for 3-4 minutes per batch. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until fragrant.
3. Step 3: Return beef to the pot and add 2 tbsp tomato paste, stirring to coat. Pour in 2 cups beef broth, scraping up browned bits. Season with 1 1/2 tsp salt and 1 tsp black pepper.
4. Step 4: Bring to a simmer, then cover and reduce heat to low. Cook for 2 1/2 to 3 hours until beef is tender and easily shredded.
5. Step 5: Meanwhile, preheat a grill pan over medium-high heat. Add 1 1/2 cups fresh pineapple chunks and grill for 3-4 minutes until char marks appear and pineapple caramelizes.
6. Step 6: In a bowl, combine charred pineapple, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1 small minced jalapeño to make salsa.
7. Step 7: Shred the braised beef with two forks and serve on warmed 8 small corn tortillas topped with pineapple salsa.