Pineapple Glazed Beef Pineapple Glazed Beef

Pineapple Glazed Beef

Fruity twist on roast beef topside or sirloin joint with crushed pineapple, Chinese 5 spice, soy and chilli.

prep time
5 mins

cook time
1 hour

8 people

To Cook Rare: 20 minutes per 450g plus 20 minutes

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes


  • 1.25-1.3kg lean beef topside or silverside joint
  • ½ x 425g can crushed pineapples in natural fruit juice
  • 2 teaspoons Chinese 5-spice powder
  • 4 tablespoons light soy sauce
  • 4 tablespoons sweet chilli sauce
  • 2 tablespoons sesame oil


  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Place the joint on a chopping board, and make a few incisions all over the joint. Season well and transfer to a large shallow dish. In a small bowl mix together the remaining ingredients. Transfer half the marinade mixture into a small bowl, cover and refrigerate until required. Brush the remaining mixture over the joint. Cover and marinate overnight in the refrigerator.
  3. Brush any marinade off the  surface of the joint and reserve any marinade mixture from the marinade dish. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices. Cover the joint with foil, if browning too quickly.
  4. 20 minutes before the end of cooking brush the joint with the remaining marinade from the dish and return to the oven uncovered.
  5. Serve with joint with Chinese stir-fried vegetables, egg noodles and the remaining fresh marinade from the fridge.