Beef & Pineapple Kabobs Recipe

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Beef & Pineapple Kabobs Ingredients

1 lb top sirloin steak, chunks
1 pineapple chunks 1 x 1
1 small onion -- finely chopped
8 oz water chestnuts, canned
1/2 cup teriyaki sauce -- bottled

A Recipe for
Beef & Pineapple Kabobs

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Beef & Pineapple Kabobs

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George Bernard Shaw

Beef & Pineapple Kabobs Directions

Preparation time: 27 minutes Cut steak into 1/4" thick strips.
Combine onion and teriyaki sauce. Place beef strips in small bowl and
add the marinade, stirring to coat. Alternately thread beef strips
(weaving back and forth), pineapple cubes and water chestnuts on
bamboo or thin metal skewers. Place kabobs on grid over medium coals.
Grill 4 minutes, turning once. Note: Recipe may also be prepared
using top round steak, cut 1" thick or flank steak. Serving
suggestions: Hot cooked rice and stir-fried broccoli, mushrooms and
red bell peppers. Source: Beef Industry Council

Recipe By :

Serves: 4

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Beef & Pineapple Kabobs Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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