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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.


  • 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


  • 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.

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Pineapple Sirloin Kabobs (continued)

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