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Sweet and Spicy Pineapple Jalapeño Shredded Beef Bowls

Melt-in-your-mouth slow-cooked shredded beef in a sweet and spicy chipotle sauce, served over rice with fresh pineapple, jalapeños, and cilantro.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Fusion, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shredded Beef & Sauce
  • 3 lbs beef chuck roast cut into 3-inch chunks
  • 1 tbsp olive oil
  • 1 cup pineapple juice no sugar added
  • 0.25 cup soy sauce
  • 3 tbsp apple cider vinegar
  • 3 tbsp dark brown sugar packed
  • 2 chipotle peppers in adobo sauce minced, plus 1 tbsp sauce
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
Bowl Components
  • 4 cups white rice cooked and hot
  • 2 cups fresh pineapple diced
  • 2 fresh jalapeños thinly sliced
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • Slow Cooker / Crockpot
  • Large Skillet
  • Cutting board and knife
  • Two Forks (for shredding)

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Sear beef chunks until deeply browned on all sides (2-3 mins per side). Transfer to a slow cooker.
  2. In a bowl, whisk together pineapple juice, soy sauce, apple cider vinegar, brown sugar, minced chipotles, adobo sauce, garlic, cumin, smoked paprika, and black pepper.
  3. Pour the sauce mixture over the beef in the slow cooker.
  4. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the beef is very tender.
  5. Remove the beef from the slow cooker and shred it completely using two forks. Discard large pieces of fat.
  6. (Optional) Pour the remaining liquid from the slow cooker into a saucepan and simmer for 10-15 minutes to reduce and thicken the sauce.
  7. Return the shredded beef to the sauce and toss to coat thoroughly. Keep warm.
  8. To serve, portion hot cooked rice into bowls. Top generously with the saucy shredded beef.
  9. Garnish bowls with diced fresh pineapple, sliced jalapeños, and chopped cilantro. Serve immediately with a lime wedge.

Notes

Store the beef and rice separately from the fresh garnishes if meal-prepping. The cooked, shredded beef freezes excellently for up to 3 months.