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Pineapple Sirloin Skewers

 Pineapple Sirloin Skewers
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.
4 ServingsPrep: 10 min. + marinating Cook: 10 min.


  • 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


  • 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.
  • 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.
  • 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.

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Pineapple Sirloin Skewers (continued)

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