(For 2 servings.) Cut one large or two small sirloin steaks into small, bite-sized cubes, trimming the fat wherever possible. Season generously with salt and rub with a bit of olive oil.
Spray a large pan lightly with olive oil spray and bring to high heat. Turn on vent fan and/or open windows. Steak should sizzle loudly when dropped into pan. Distribute the steak bites evenly around the pan and cook, without stirring, until one side is browned; then turn and cook the other side.
Drain one small can of diced or crushed pineapple and add to the meat. Add two tablespoons of canned diced tomatoes with green chillies (I used Rotel’s ‘mild’ version). Stir until heated through; then serve hot.