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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.”
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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 reaches desired doneness, turning occasionally and basting frequently with reserved marinade.
  • Cook rice according to package directions; serve with kabobs.
Nutrition Facts
2 kabobs: 412 calories, 5g fat (2g saturated fat), 46mg cholesterol, 534mg sodium, 60g carbohydrate (21g sugars, 3g fiber), 31g protein.

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