Pineapple Tuna Quinoa Skillet

Tuna Pineapple Quinoa Skillet

5 from 1 reviews

This Pineapple Tuna Quinoa Skillet offers an amazing flavor, delightful colors, and high health points all in one skillet! The tuna is marinated in a savory cilantro ginger sauce, which is also used as the cooking liquid. Cooked pineapple releases a lovely sweet and sour flavor to infuse the entire dish.


  • 12 ounces tuna steak, thawed and cut into 1-inch chunks
  • 1/2 cup uncooked quinoa
  • 2 tablespoons extra virgin olive oil
  • 1 cup medium sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 small zucchini, sliced
  • 1 cup pineapple, diced
  • 1 tablespoon soy sauce
  • 2 tablespoons lemon juice
  • Salt to taste
  • chopped green onion and cilantro for garnishing

For the tuna marinade:

  • 1 cup green onion, roughly chopped
  • 1 clove of garlic
  • 1 ounce ginger (about 1 tablespoon minced ginger)
  • 1 serrano pepper, seeded and chopped
  • 1/4 cup packed cilantro
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons ground allspice
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon dried thyme
  • 1 tablespoon brown sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons extra virgin olive oil


  1. First, make the tuna marinade. Combine green onion, garlic, ginger, serrano pepper, and cilantro in a food chopper or food processor, chop finely, then transfer to a medium bowl; add the rest of the ingredients from the marinade; mix well.
  2. Add tuna chunks into the marinade, combine and coat well. Cover and marinate for 4 hours or overnight.
  3. When ready to cook, add 1/2 cup quinoa and 1 cup water in a small saucepan. Bring to a boil and simmer for 10-15 minutes until the quinoa is tender and fluffy. Set aside.
  4. In the meanwhile, heat up 2 tablespoons extra virgin olive oil a 10-inch cast iron skillet over medium-high heat. Add sweet onion, bell pepper, zucchini and cook for 5 minutes or until the vegetables start getting tender.
  5. Stir in tuna with the marinade and pineapples into the skillet, stir a couple times and then add 1 tablespoon soy sauce and 2 tablespoons lemon juice. Continue cooking for about 5 minutes or until the tuna is cooked through. Taste during cooking and add a dash of salt if desired; stirring often.
  6. Remove from heat; add the quinoa into the skillet; combine well; garnish with chopped green onion and cilantro before serving.


Substitute Tamari for the soy sauce for a gluten-free version.

Recipe partially adapted from


Keywords: tuna quinoa