Pineapple Beef Jerky
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My husband is a jerky hound. Forget potato chips, salsa, or anything sweet, jerky is his favorite snack whether he’s on a road trip, sitting in front of the TV, or looking for something quick to accompany a long day of work. But store-bought jerky can be expensive, and if you’re on the autoimmune protocol, it can be difficult to find compliant brands. Well, this Pineapple Beef Jerky has just four AIP-friendly ingredients, half of which you probably already have on hand. It may take a while from start to finish, but it’s a hands-off recipe that yields huge bursts of flavor in a small, travel-friendly package. Whether you’re camping, on a road trip, or just need some shelf-stable protein, Pineapple Beef Jerky is a great choice!
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Pineapple Beef Jerky
Ingredients
- 1 1/2 pounds beef lean or trimmed of fat
- 2 cups pineapple juice
- 1/4 cup honey
- 1 tablespoon sea salt
Equipment
Instructions
- Freeze the beef most of the way through, then slice it about 1/16″ thick with a mandolin slicer.
- Combine the juice, honey, and salt in a large flat-bottomed dish with an airtight lid and marinate the beef in the fridge for 24 hours.
- Preheat the oven to 200 degrees F and place a metal rack on top of a baking sheet covered in foil. Discard the marinade, then arrange the meat in a single layer on top of the rack and bake for 2 hours or until dried through.
Good morning,
Not sure if you can help, but I recently attempted a similar recipe, but with turkey instead. Despite marinating the turkey in the pineapple juice marinade for 24 hours, the finished jerky product has absolutely no pineapple flavour.
Any chance you have any tips on why this might have happened? I’m hoping it isn’t just because I switched turkey for beef.
I’m afraid I have no idea, Ashley! I do recommend making my recipes as-written for the best results. With jerky, the fat content of the meat is important, so perhaps that had something to do with it.