 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
âI 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.â 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:
1. In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade.
4. Cook rice according to package directions; serve with kabobs. Yield: 6 servings.
|
|