Pineapple Sriracha Tri Tip Tacos

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Tri Tip steak is slow cooked in a sweet & spicy, pineapple sriracha sauce, then shredded and served in these delicious tri tip tacos!

Pineapple Sriracha Tri Tip Tacos

For my annual Super Bowl Party this year, I decided to make a taco bar with three different slow cooked meats & one slow cooker full of fajita veggies (for my vegetarian friends). This way people could make their own tacos anytime during the big game.

For the meats, I knew I wanted a pork, chicken and beef. I made my famous Chipotle Honey Pulled Pork Tenderloin, Buffalo Chicken & this Pineapple Sriracha Tri Tip.

Pineapple Sriracha Tri Tip Tacos

But wait, I know what you’re thinking, “Whitney, the Super Bowl was EIGHT MONTHS AGO!”

Yes, yes, I know, somehow it took me 8 months to actually get this super tasty new recipe up on the blog!

Slow Cooked Tri Tip Tacos

But hey, better late than never, right? 😉

Pineapple Sriracha Tri Tip Steak Taco Ingredients

Pineapple Sriracha Tri Tip Tacos Ingredients

  • 1 red bell pepper (large dice)
  • 1 green bell pepper (large dice)
  • 1 red onion (large dice)
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp paprika
  • 3 lb tri tip
  • ¼ cup sriracha
  • 2 cups pineapple juice
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 4 cloves garlic (crushed)
  • 12 small corn tortillas

Optional Toppings

  • 2 avocados (diced)
  • ½ cup pickled jalapeños
  • ½ cup diced pineapple
  • ¼ cup fresh cilantro

Pineapple Sriracha Tri Tip Tacos Instructions

Add the bell pepper and onion to the bottom of a slow cooker set to high.

Slow Cooked Tri Tip Tacos Recipe

Combine the chili powder, cumin and paprika in a small bowl.

Slow Cooker Tri Tip Rub Recipe

Rub the mixture on the tri tip, then place the tri tip in the slow cooker, with the fat side up, on top of the onions and peppers.

Slow Cooked Tri Tip Tacos Recipe

Add the pineapple juice, sriracha, honey, soy sauce & garlic to a medium bowl and whisk together. Pour the mixture over the tri tip.

Sriracha Pineapple Slow Cooked Tri Tip

Cook on high for 6-8 hours.

Because this is such a large, thick cut of steak, you will need to cook the meat at least 6 hours on high in the crock pot, I recommend going the full 8 hours so that it’s really super tender & flavorful!

Slow Cooked Tri Tip Tacos Recipe

Remove from the crock pot, slice the fat off the top of the steak and shred the meat with a fork.

Place the meat in tortillas, and top with the cooked bell pepper & onion from the crock pot, as well as a drizzle of the sauce from the crock pot (oh the sauce, YUM!)

You can also add the optional toppings of avocado, pineapple, pickled jalapenos & cilantro. I also tried this recipe with my Grilled Pineapple Guacamole and it was SO GOOD!

Slow Cooked Pineapple Sriracha Tri Tip Tacos

I don’t know if it was the 8 months in between when I first made these tri tip tacos and last week, or the fact that I was running around like a crazy person at my Super Bowl party and barely had time to enjoy a bite, but I swear this recipe was even better the second time around!

A little sweetness, a little spice, so much deliciousness!

Slow Cooked Tri Tip Tacos

And it gets even better! A couple of days after I made the tri tip, I decided to experiment with my own version of “Steak and Eggs” where I added the tri tip to my scrambled eggs for breakfast with a little avocado, tomatoes & cheese.

Let’s just say, there are no words for how amazing this was!

Instagram Steak and Eggs

Well, actually I posted a picture of this breakfast of champs on my Instagram page and Whole Foods had some words, words like “Looks great!!”

Hey, if it’s good enough for Whole Foods, it must be pretty dang good!

Whether you eat this slow cooked tri tip tonight for “Taco Tuesday” or tomorrow for the best dang breakfast of your life, I know you’re going to absolutely love it!

Slow Cooked Tri Tip Tacos

Slow Cooked Pineapple Sriracha Tri Tip Tacos
5 from 1 vote
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Pineapple Sriracha Tri Tip Tacos

Tri Tip steak is slow cooked in a sweet & spicy, pineapple sriracha sauce, then shredded and served in these delicious tri tip tacos!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 12 tacos
Calories 278 kcal
Author Whitney Bond

Ingredients

  • 1 red bell pepper large dice
  • 1 green bell pepper large dice
  • 1 red onion large dice
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp paprika
  • 3 lb tri tip
  • ¼ cup sriracha
  • 2 cups pineapple juice
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 4 cloves garlic crushed
  • 12 small corn tortillas

Optional Toppings

  • 2 avocados diced
  • ½ cup pickled jalapeños
  • ½ cup diced pineapple
  • ¼ cup fresh cilantro

Instructions

  1. Add the bell peppers and onion to the bottom of a slow cooker set to high.

  2. Combine the chili powder, cumin and paprika in a small bowl.
  3. Rub the mixture on the tri tip, then place the tri tip in the slow cooker, with the fat side up, on top of the onions and peppers.
  4. Add the pineapple juice, sriracha, honey, soy sauce & garlic to a medium bowl and whisk together. Pour the mixture over the tri tip.
  5. Cook on high for 6-8 hours, or on low for 10-12 hours.

  6. Remove from the crock pot, slice the fat off the top of the steak and shred the meat with two forks.

  7. Place the meat in tortillas, and top with the cooked bell pepper & onion from the crock pot, as well as a drizzle of the sauce from the crock pot.
  8. Add the optional toppings of your choice.

Recipe Notes

Nutritional information provided does not include the optional toppings.