1. Combine pineapple sauce, soya sauce, oil, garlic, ginger and chili paste; reserve ½ cup (125 mL) of marinade for grilling. Place steak in resealable food storage bag and add remaining marinade. Refrigerate 3 to 4 hours.
2. Preheat grill for medium heat. Season steak with salt and pepper. Add steak to grill; cook 7 minutes
3. Turn steak and cook 5 minutes or to desired doneness. Brush peppers, onion slices and pineapple with reserved marinade. Add to grill, cook about 4 minutes per side or until tender. Baste with reserved marinade as desired. Remove from grill; let steak stand 5 minutes, covered.
4. Cut steak, peppers, onions and pineapple into thin slices. Slice steak against the grain when cutting; remove the core from pineapple if desired. Divide steak, peppers, onion and pineapple evenly between tortillas. Garnish with chopped cilantro if desired; serve.

chef’s secret

Alternatively, bake chicken in the oven. Double the recipe for leftovers.

This recipe is courtesy of VH®