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4.34 from 3 votes

Hawaiian Carne Asada Fries with Grilled Pineapple Pico De Gallo.

They're fresh, flavorful, colorful, cheesy and topped with all the best toppings.
Prep Time15 mins
Cook Time45 mins
Refrigerate1 hr
Total Time2 hrs
Course: Appetizer, Side Dish, Snack
Cuisine: American, Hawaiian
Keyword: fries, pico de gallo
Servings: 4 Servings
Calories: 887kcal
Author: halfbakedharvest


Hawaiian Carne Asada

Pineapple Pico De Gallo

  • 1/2 of a large pineapple or 1 small pineapple sliced into half circles
  • 1 cup cherry tomatoes halved
  • 1/4 of a sweet onion finely chopped (optional)
  • 1 jalapeno seeded + chopped
  • 1/2 cup fresh cilantro chopped
  • juice of 1 lime
  • 1 tablespoon sesame oil
  • pinch of salt


  • 3 pounds russet potatoes peeled (if desired) and sliced into thin 1/4-inch to 1/2 inch (thick) strips
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons seasoned salt + 1 teaspoons pepper
  • 1-2 cups sharp cheddar or swiss cheese shredded
  • sliced avocado fresh cilantro, sesame seeds, crema or greek yogurt and Cajita Cheese, for topping (can even add a fried egg if you are into it!!)


  • Add the steak to a glass pyrex dish or gallon size ziplock bag.
  • In a glass measuring cup or bowl whisk together the soy sauce, pineapple juice, brown sugar, apple cider vinegar, garlic, jalapeno, lime juice, orange juice and sesame oil. Pour marinade over the steak, cover or seal the bag and place in the fridge for at least 1 hour or overnight.

Pico De Gallo

  • Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil. Rub the pineapple with olive oil. Once the grill is hot, add the pineapple. Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill.
  • Once the pineapple is cool enough to handle, dice it into bite size pieces and add to a bowl with the tomatoes, onion (if using), jalapeno, cilantro, lime juice and sesame oil. Taste and season with salt if needed. Can be stored for up to 1 day in the fridge.


  • Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.
  • Cut each potato into very thin fries, lengthwise no more than a quarter-inch thick. In a large bowl, toss the fries with olive oil. I think I used about 2 tablespoons. Add the salt and pepper and arrange the fries in a single layer without crowding them (this is very important - I used two baking sheets). Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.

To Finish

  • Heat a grill or grill pan to high heat.
  • Once hot, remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak and allow to rest 5 minutes. Slice steak thinly against the grain.
  • Divide the fries among 4 plates or bowls and top with cheese (if desired place the cheese + fries under the broiler to melt) and sliced steak. Top with sliced avocado, pico de gallo, fresh cilantro, sesame seeds, crema or greek yogurt and Cajita Cheese. SERVE!!


Calories: 887kcal | Carbohydrates: 115g | Protein: 56g | Fat: 56g | Saturated Fat: 14g | Cholesterol: 126mg | Sodium: 873mg | Potassium: 2713mg | Fiber: 11g | Sugar: 41g | Vitamin A: 855IU | Vitamin C: 130.4mg | Calcium: 367mg | Iron: 7.5mg