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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My father worked for an airline in the 1960's, when I was a teenager, and my family lived on the island of Guam in the South Pacific. A friend of Mother's there gave her this wonderful recipe. We ate this delicious warm-weather dish often, and now I prepare it for my family. —Suzanne Pelegrin, Ocala, Florida Ingredients:
1 cup ketchup |
1 cup sugar |
1 cup reduced-sodium soy sauce |
2 teaspoons garlic powder |
2 teaspoons ground ginger |
1 beef top sirloin steak (1-1/2 inches thick and 2 pounds), cut into 1-1/2-inch cubes |
1/2 fresh pineapple, trimmed and cut into 1-inch chunks |
2 to 3 small zucchini, cut into 1-inch chunks |
1/2 pound medium fresh mushrooms |
1/2 pound pearl onions |
1 large green or sweet red pepper, cut into 1-inch pieces |
Directions:
1. Combine first five ingredients in a large resealable plastic bag; reserving half the marinade. Add beef. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate reserved marinade
2. Drain and discard marinade from beef. Thread the meat, pineapple and vegetables alternately on metal or soaked wooden skewers.
3. Grill over hot heat for 15-20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender.
4. In a small saucepan, bring reserved marinade to a boil; boil for 1 minute. Remove the meat and vegetables from skewers; serve with marinade. Yield: 6-8 servings.
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