SUNNY'S QUICK BEEF AND PINEAPPLE SKEWERS
Provided by Sunny Anderson
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
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.
GRILLED PINEAPPLE BEEF KABOBS
Provided by Aberdeen
Time 4h10m
Number Of Ingredients 14
Steps:
- Make the marinade: In a large plastic bag, add beef, salt and pepper and toss until the meat is coated. Add the brown sugar, olive oil, sesame oil, red wine vinegar, soy sauce and whole grain mustard. Toss until coated. Chill for at least 30 minutes, preferably 4 hours.
- Heat up a grill. Alternatively, heat a grill pan over medium high heat.
- Soak kabob skewers in water for 30 minutes. Remove beef from the marinade and shake off any excess liquid, reserving the marinade.
- Thread beef, onion, bell pepper and pineapple onto skewers as desired.
- Place the kabobs on the grill and brush with some of the reserved marinade. Cover and cook for 5 minutes. Flip the kabobs over after 5 minutes and brush on the rest of the marinade. Cover and cook another 5 minutes for medium rare or continue to cook until desired doneness.
SPICY PINEAPPLE SLAW
To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.
- Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.
PINEAPPLE BEEF KABOBS
"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."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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. , 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., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.
Nutrition Facts : Calories 412 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 534mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 3g fiber), Protein 31g protein.
SPICED HALLOUMI & PINEAPPLE BURGER WITH ZINGY SLAW
Pack four of your 5-a-day into these tasty veggie burgers with barbecued halloumi. Wrap in lettuce cups instead of buns for a healthy, low-calorie option
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.
- Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple (or use a searing hot griddle pan if cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
- Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.
Nutrition Facts : Calories 264 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
SPICY RAMEN NOODLE SLAW
This is a spiced up version of a quick and easy salad. This particular recipe won a prize at my office Luau themed pot-luck. Goes great with Kalua Pig Recipe #358671.
Provided by Chef Chet
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the cole slaw in a large bowl.
- Open the Ramen noodles and take out the seasoning pack.
- Crumble the noodles and set aside.
- Add the cilantro, onions, almonds, and sunflower seeds to the slaw mixture and mix together.
- In a separate bowl mix oil, vinegar, soy, bitters and seasoning packets from the Ramen noodles.
- Pour over the cole slaw mixture,toss and chill at least 1/2 hour. (overnight is preferred).
- For a crunchier salad, add the crumbled noodles and chill 1/2 hour before serving. To have soft noodles, add the crumbled noodles and chill overnight.
Nutrition Facts : Calories 456.6, Fat 39.5, SaturatedFat 5.4, Cholesterol 4.5, Sodium 391.7, Carbohydrate 21.5, Fiber 4.8, Sugar 1.6, Protein 9.5
PINEAPPLE BEEF STIR-FRY
A zippy marinade sparks the flavor of this change-of-pace steak specialty. Chock-full of veggies, seasonings and pineapple chunks, this stir-fry makes a colorful presentation when I serve it to relatives and friends.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refrigerate. , In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. Combine cornstarch and reserved juice mixture until smooth. In a skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a slotted spoon and keep warm. Add the red pepper, beans, chilies and garlic in skillet; stir-fry for 5 minutes. , Stir juice mixture; stir into skillet. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Add the onions, beef and the reserved pineapple; heat through. Serve with rice.
Nutrition Facts :
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- In a medium bowl combine steak pieces and half of the teriyaki sauce and give it a good stir to coat. Cover and chill for 10 minutes.
- Grill over medium heat for 3-4 minutes, then flip and grill another 3-4 minutes until cooked to desired doneness (medium rare (145°F) to medium (160°F) doneness) using an instant-read thermometer.
- Serve with remaining Teriyaki sauce and garnish with sesame seeds and green onions if desired. Enjoy!
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