Best 4 Pineapple Beef Kabobs Recipes

SUNNY'S QUICK BEEF AND PINEAPPLE SKEWERS

Steps:

• Add the honey, orange juice, olive oil, salt, red curry seasoning and black pepper to a medium bowl. Whisk until the honey and oil are dispersed. Reserve 1/4 cup of the marinade, then divide the remaining marinade in half between two resealable plastic bags. Add the beef chunks to one bag and the pineapple to the other bag. Seal both bags and let rest at room temperature for 2 hours. If you are using wooden skewers, soak them in water while the beef and pineapple are marinating.
• Preheat the grill to 400 degrees F.
• Remove or strain the beef and pineapple chunks from the bags and discard the marinade. Pat everything dry. Build the skewers by alternating between the beef and pineapple, placing 3 to 4 pieces of each on each skewer. Place them over the direct heat of the grill and cook on each side for 1 to 2 minutes. Brush the skewers with the reserved marinade. Remove from the grill and serve with yellow rice, if using.

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

PINEAPPLE SIRLOIN KABOBS

Steps:

• Drain pineapple, reserving juice; refrigerate the pineapple. In a large resealable plastic bag, combine the water, soy sauce, garlic powder, salt, ginger, paprika and reserved pineapple juice; add steak. Seal bag and turn to coat; refrigerate for at least 30 minutes. , Drain and discard marinade. On metal or soaked wooden skewers, alternately thread the steak, mushrooms, onion, green pepper and pineapple. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness, basting frequently with melted butter.

TERIYAKI BEEF KABOBS

Steps:

• Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove beef from the marinade. Discard the remaining marinade.
• Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.