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Pineapple Beef Kabobs

 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.


  • 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

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.
Nutritional 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.