Steak and Pineapple Stir-Fry

Combine the reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until everything is well incorporated. Taste the mixture to adjust the sweetness level.

Put the steak strips in a large, resealable plastic bag. Pour the pineapple juice mixture into the bag and seal it securely. Gently massage the marinade onto the steak to ensure even coverage. Store the bag in the refrigerator for 3-4 hours.

Fill a saucepan with water and bring it to a rolling boil over medium-high heat. Add the rice and stir until everything is well combined. Lower the heat, cover the saucepan, and let it simmer for 20 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Take the steak strips out of their marinade and place them in the skillet. Cook and stir the steak until it's nicely browned on both sides, about 2 minutes per side. Remove from heat and cover the skillet to keep the steak warm.

Place the pineapple chunks in a separate skillet. Cook over medium heat until they're slightly tender and heated through, about 4 minutes. To serve, divide the cooked rice between two bowls, top with the steak strips and pineapple chunks, and toss gently.