“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.”
- 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
- In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 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. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly.
- Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade.
- Cook rice according to package directions; serve with kabobs. Yield: 6 servings.
Originally published as Pineapple Beef Kabobs in Simple & Delicious May/June 2008, p37
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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