Print Options

Back to Pineapple Beef Kabobs >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Info
Reviews

Select reviews >

Pineapple Beef Kabobs

“I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender.”

6 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

1 can (6 ounces) unsweetened pineapple juice
1/3 cup honey
1/3 cup soy sauce
3 tablespoons cider vinegar
1-1/2 teaspoons minced garlic
1-1/2 teaspoons ground ginger
1-1/2 pounds beef top sirloin steak, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch chunks
12 large fresh mushrooms
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2-1/2 cups uncooked instant rice

Directions

In a small bowl, combine the first six ingredients. Pour 3/4 cup into
a large resealable plastic bag; add beef. Seal bag and turn to coat;
refrigerate for 1-4 hours. Cover and refrigerate remaining marinade
for basting.
Drain and discard marinade. On 12 metal or soaked wooden skewers,
alternately thread the beef, pineapple, mushrooms, peppers and
onion. Using long-handled tongs, moisten a paper towel with cooking
oil and lightly coat the grill rack.
Grill, covered, over medium-hot heat for 8-10 minutes or until meat

2 of 2

Pineapple Beef Kabobs (continued)

Directions (continued)

reaches desired doneness, turning occasionally and basting
frequently with reserved marinade.
Cook rice according to package directions; serve with kabobs.
Yield: 6 servings.

Nutrition Facts: 2 kabobs with 3/4 cup rice equals 412 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 534 mg sodium, 60 g carbohydrate, 3 g fiber, 31 g protein.