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Pineapple Sirloin Kabobs Recipe

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“This recipe is so easy and even more scrumptious than you can imagine,” promises Beverly Folks of Roswell, Georgia. “My husband and I are always looking for new ways to enjoy beef. These kabobs are definitely on our ‘special’ list.”

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Pineapple Sirloin Kabobs Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

1 can (8 ounces) unsweetened pineapple chunks
1/2 cup water
1/2 cup soy sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1 pound beef top sirloin steak, cut into 1-inch pieces
16 medium fresh mushrooms
1 large onion, cut into chunks
1 medium green pepper, cut into 1-inch pieces
1/2 cup butter, melted

Directions

Drain pineapple, reserving juice; refrigerate the pineapple. In a large resealable plastic bag, combine the water, soy sauce, garlic powder, salt, ginger, paprika and reserved pineapple juice; add steak. Seal bag and turn to coat; refrigerate for at least 30 minutes.
Drain and discard marinade. On metal or soaked wooden skewers, alternately thread the steak, mushrooms, onion, green pepper and pineapple. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness, basting frequently with melted butter. Yield: 4 servings.

Originally published as Pineapple Sirloin Kabobs in Simple & Delicious July/August 2006, p48

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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