Print Options

Back to Pineapple Sirloin Kabobs >

Include these items:

Select reviews >

Taste of Home Logo

Pineapple Sirloin Kabobs

 Pineapple Sirloin Kabobs
“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.”
4 ServingsPrep: 20 min. + marinating Grill: 10 min.

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.

2 of 2

Pineapple Sirloin Kabobs (continued)

Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now