Pineapple Beef Kabobs
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
YIELD: 6 servings.
“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.”
Ingredients
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1 can (6 ounces) unsweetened pineapple juice
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1/3 cup honey
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1/3 cup soy sauce
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3 tablespoons cider vinegar
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1-1/2 teaspoons minced garlic
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1-1/2 teaspoons ground ginger
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1-1/2 pounds beef top sirloin steak, cut into 1-inch pieces
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1 fresh pineapple, peeled and cut into 1-inch chunks
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12 large fresh mushrooms
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1 medium sweet red pepper, cut into 1-inch pieces
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1 medium sweet yellow pepper, cut into 1-inch pieces
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1 medium red onion, cut into 1-inch pieces
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2-1/2 cups uncooked instant rice
Directions
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1.
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.
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2.
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.
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3.
Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade.
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4.
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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