Pineapple Pico Beef Liver

Lori McLain


I found a really good brand of beef liver that is tender and very clean and easy to use...Rumba... is the brand name . I love liver and onions and wanted to test an asian marinade on liver....really worked well !


★★★★★ 1 vote

35 Min
15 Min
Stove Top


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2 lb
beef liver ( i used rumba brand)
1/4 c
soy sauce
3 Tbsp
1/4 c
sesame oil
1 Tbsp
minced garlic
1 Tbsp
rice vinegar
1/4 tsp
1 c
pineapple pico de gallo, divided*
3 c
thinly sliced onions &peppers, mixed
2 Tbsp
sesame oil

How to Make Pineapple Pico Beef Liver


  • 1Cut the liver into serving sized pieces. Lay on paper towels.
  • 2Place the sliced liver into a gallon sized zip sealed plastic bag.
  • 3In a medium bowl, mix together the soy sauce, honey, 1/4 C sesame oil, garlic, vinegar, ginger and 1/2 C pico de gallo. Pour over liver slices in bag and zip shut, work with fingers to distribute marinade.
  • 4Place in fridge for 30-40 minutes.
  • 5In a large grill or fry pan,place the 2 T of sesame oil. Heat over medium high heat.
  • 6Add onions andpeppers and fry until al dente. Push to one side of the pan, then add liver pieces and cook over medium high for about 3-4 minutes each side until liver is no longer pink.
  • 7You may add about 1/4 C of the leftover marinade, then cover liver and simmer on medium for another 5 minutes until meat is cooked through and veggies are tender.
  • 8To serve, you can top with a little remaining pineapple pico de gallo.
  • 9* If you cannot find premade pineapple pico in your produce section, you can just mix 1 C of chopped fresh pineapple, 1 C chopped white or red onion, 1/2 C chopped redpepper and 1/2 C chopped red tomatoes, 3 Tchopped cilantro and 3 T diced jalapeno.

Printable Recipe Card

About Pineapple Pico Beef Liver

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: Spanish
Other Tag: Quick & Easy

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