Why You’ll Love this Cuban Picadillo with Sweet Pineapple
If you’re looking for a comfort food with the perfect balance of savory and sweet, this Cuban Picadillo with Sweet Pineapple is going to become your new favorite weeknight dinner.
I’m absolutely smitten with how the juicy pineapple chunks complement the savory ground beef and aromatic spices like cumin and oregano.
What’s not to love? It’s quick to prepare, uses simple ingredients, and that splash of sherry wine elevates the entire dish.
The colorful bell peppers add a fresh crunch while those little raisins burst with sweetness in every bite.
Served over rice, it’s Cuban comfort on a plate.
What Ingredients are in Cuban Picadillo with Sweet Pineapple?
To create authentic Cuban Picadillo with Sweet Pineapple, you’ll need a handful of simple ingredients that come together to create that perfect balance of savory, sweet, and slightly tangy flavors.
The combination might sound unusual if you’ve never tried it before—ground beef with pineapple and raisins?—but trust me, this traditional Cuban dish will surprise your taste buds in the most delightful way. The sweetness from the fruit perfectly balances the savory spices, creating a dish that’s comforting yet exciting.
- 1 pound extra lean ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/4 cup sherry wine
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/8 teaspoon salt
- 1 pinch ground red pepper
- 1/4 cup raisins
- 1 cup fresh pineapple, diced (or canned pineapple)
- 1 medium green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
When shopping for this recipe, quality matters, particularly with the ground beef. While the recipe calls for extra lean, you could use regular ground beef and drain off the fat after cooking if that’s what you have on hand.
For the pineapple, fresh will give you the best flavor, but canned works wonderfully in a pinch—just be sure to drain it well to prevent the dish from becoming too wet.
And don’t skip the sherry! It might seem like a small addition, but it adds a depth of flavor that really makes this dish sing. If you’re not a fan of raisins, you could substitute chopped olives for a more savory version, though that would take it in a slightly different direction.
How to Make this Cuban Picadillo with Sweet Pineapple
Making this Cuban picadillo is wonderfully straightforward, and the results are absolutely worth the minimal effort.
Start by heating a large skillet over medium-high heat, then add 1 pound of extra lean ground beef along with 1 medium chopped onion and 1 minced garlic clove. Brown this mixture until the onion becomes tender and translucent, the meat loses its pink color, and the juices run clear. This usually takes about 5-7 minutes, and you’ll want to break up the meat with a wooden spoon as it cooks to guarantee even browning. For perfectly cooked ground beef, use a high end thermometer to ensure it reaches the safe internal temperature of 160°F. Once fully cooked, be sure to drain off all the fat—this step is essential for a cleaner flavor and prevents the final dish from becoming greasy.
Now comes the magic part where all those delicious flavors start coming together. To your drained meat mixture, add 1/4 cup of sherry wine, which adds a lovely depth, along with 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/8 teaspoon salt, and just a pinch of ground red pepper for a subtle heat.
Toss in 1/4 cup of raisins and 1 cup of diced pineapple (fresh is wonderful, but canned works perfectly too). Bring everything to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together and the raisins to plump up with all those savory juices. The kitchen will smell amazing at this point—warm spices mingling with sweet fruit and savory beef, creating that distinctive Cuban aroma.
For the final touch, stir in 1 medium chopped green bell pepper and 1/4 cup chopped red bell pepper. For even more control over your cooking process, using a professional stand mixer can help prepare additional components like bread dough or rice perfectly to accompany this dish. The recipe calls for just heating these through rather than fully cooking them, which gives the dish a pleasant textural contrast—the peppers retain a bit of crunch against the soft, flavorful meat mixture. This takes just another minute or two.
Serve your picadillo hot, spooned over fluffy white rice with a side of crusty bread to soak up all those incredible juices. The contrast between the sweet pineapple and raisins against the savory meat creates a perfectly balanced bite that’s quintessentially Cuban. One forkful and you might find yourself transported straight to Havana.
Cuban Picadillo with Sweet Pineapple Substitutions and Variations
Flexibility remains one of the greatest joys of this Cuban picadillo recipe—you can easily adapt it to suit your pantry or preferences without losing its distinctive character.
Don’t have pineapple? Substitute with chopped mango or peaches for that sweet contrast. The raisins can be swapped with dried cranberries or currants.
For a meatier variation, try ground turkey or a blend of beef and pork. Can’t find sherry? No problem—white wine or even apple cider vinegar works in a pinch.
Vegetarians might enjoy using lentils or textured vegetable protein instead of meat. The vibrant peppers? Any color will do.
What to Serve with Cuban Picadillo with Sweet Pineapple
Now that you’ve mastered the art of customizing your picadillo, let’s talk about what to serve alongside this sweet and savory Cuban classic.
The recipe already mentions rice and bread, which are perfect companions. I’d recommend white rice to soak up all those incredible juices. For bread, try Cuban pan tostado or warm flour tortillas.
A simple side salad with avocado and a lime vinaigrette balances the richness. Black beans, either on the side or mixed with the rice, create a complete protein.
And don’t forget plantains—tostones (fried green plantains) or maduros (sweet fried ripe plantains) complement picadillo beautifully.
Final Thoughts
While the journey to perfect Cuban picadillo might seem intricate, this dish truly represents the heart and soul of Cuban cuisine in one simple skillet meal. The magic happens when those sweet pineapple chunks mingle with savory beef, raisins, and bell peppers.
Don’t you love how something so delicious comes together in just minutes?
I find this recipe particularly versatile—perfect for weeknight dinners or weekend gatherings. Serve it with fluffy white rice, maybe some black beans on the side.
The leftovers? Even better the next day, as the flavors continue to develop overnight. Cuban comfort food at its finest.
If you’re looking for another crowd-pleasing appetizer option, try making a creamy spinach dip that pairs wonderfully with fresh vegetables or crackers.
For another comforting option when you’re feeling under the weather or need something warming, a chicken noodle soup with vegetables and egg noodles makes an excellent alternative.
