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Pineapple Sirloin Skewers Recipe
Pineapple Sirloin Skewers Recipe photo by Taste of Home

Pineapple Sirloin Skewers Recipe

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From Marysville, Washington, Karen Hamlin shares this tasty treatment for beef that relies on a made-in-moments marinade. "I like to add mushrooms to the skewers and serve the yummy kabobs over hot cooked rice," she writes.
TOTAL TIME: Prep: 10 min. + marinating Cook: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 10 min.
MAKES: 4 servings

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 6 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1 pound beef top sirloin steak, cut into 1-inch cubes

Directions

  1. Drain pineapple, reserving juice. Refrigerate the pineapple. In a small bowl, combine the pineapple juice, soy sauce, brown sugar, oil, ginger, garlic and pepper. Reserve 1/3 cup marinade for basting and 1/3 cup for serving; cover and refrigerate.
  2. Pour the remaining marinade into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  3. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef and pineapple chunks. Grill, uncovered, over medium heat for 5 minutes on each side or broil 4-6 in. from the heat until beef reaches desired doneness, basting frequently with one portion of reserved marinade. Serve with remaining marinade. Yield: 4 servings.
Originally published as Pineapple Sirloin Skewers in Quick Cooking January/February 2005, p26

Full-Bodied Red Wine

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

Reviews for Pineapple Sirloin Skewers

AVERAGE RATING
   (5)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Jun. 4, 2014

"Awesome! And so easy!! I grated sharp cheddar cheese over the cooked rice with a tad of soy sauce, and put the kabobs on the side. I also grilled zucchini with lemon juice, salt & pepper, and sprinkled it with parmesan/romano cheese. Oh, so many flavors all on one plate!!! Double the recipe so you will have leftovers!!!"

MY REVIEW
Reviewed Jun. 3, 2013

"Delicious! My grill is broken so I cooked these under the broiler and they were great."

MY REVIEW
Reviewed Feb. 5, 2012

"Easy and delicious! It's a keeper!"

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