In addition to Pineapple Summer I am also creating some actual pineapple dishes. Not only to celebrate, but also because I haven't uploaded any real food in years.

What You'll Need:
-At least 3 cuts of peppercorn steak. I recommend ribeye or New York strip. If you're not able to find pre-seasoned peppercorn steak then just add some additional peppercorns.
- 2 to 4 cups of drained pineapple chunks. Doesn't need to be precise.
-Favorite bbq sauce. I used Sweet Baby Ray's brown sugar and honey bbq.
-seasoning. For this recipe I used cayenne pepper, garlic salt, dehydrated red peppers, seasoned salt, buttery steak artificial butter salt, dry rub, and onion flakes. (Also peppercorns if you couldn't find peppercorn steaks.)
-2 tablespoons of butter.

Step 1: Marinating
-Ideally, you'd want your steaks to be defrosted, but this process works frozen as well. Start by coating the steaks in the dry seasonings from top to bottom. Then place them all in a ziplock bag. Add your bbq sauce and pineapple chunks to the bag as well. Seal, shake well, then place in the fridge. If defrosted, leave it in for at least 4 hours. If frozen, give it until tomorrow.

Step 2: Cutting
-After marinating in the fridge for at least 4 hours, dump the entire bag into a cold skillet. Remove the steak and pineapple, separate, then cut each of them into bite-sized bits. It may seem more ideal at first to cut them both up before the marinating process but trust me, it's a lot easier to separate them before cutting.

Step 3: Cooking
-Once the pineapple and steak has been separated and cut into bits, heat up the sauce in the skillet with the butter, then add the steak. Cook for about 5-10 minutes uncovered on medium heat. Stirring occasionally.

Step 4: Simmering
-Once steak has reached preferred wellness, scoop in the pineapple. Continue to cook and simmer on med-low for an additional 5-7 minutes.

Step 5: Resting
-When the sauce has boiled down a bit, remove from heat and allow time to cool, rest, and soak up more of that sauce. Give it about 5 minutes.

Goes great with rice, pasta, and even potato salad! A sweet and savory flavor you won't forget.