Sunnys Quick Beef And Pineapple Skewers Food

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SUNNY'S BLOODY BEEF FINGERS



Sunny's Bloody Beef Fingers image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 12 to 14 skewers

Number Of Ingredients 10

1 pound 80/20-blend ground beef
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
Freshly ground black pepper
14 small cloves garlic or 7 large cloves garlic sliced in half lengthwise
1 cup ketchup
1 teaspoon spicy honey, warmed so it blends (if you can't find it, just add a shake of hot sauce to regular honey)
1 teaspoon apple cider vinegar

Steps:

  • For the fingers: Break up the beef with your fingers in a large bowl, then scatter the Italian seasoning, garlic powder, onion powder, salt and a few grinds of pepper over the top. Gently mix with your hands and divide in half. Make 6 to 7 fingers from each half. Mold a finger of beef on a skewer, making sure to mold it right over the skewer tip. Repeat with the remaining fingers. Push a slice of garlic into the tip of each finger for a fingernail.
  • Grill and dip. Heat a griddle on the grill or stovetop to 375 degrees F.
  • Cook the skewers over direct heat, turning occasionally, until cooked through, 8 to 10 minutes total.
  • For the blood sauce: Stir together the ketchup, honey and vinegar in a bowl. Serve with the fingers as a bloody dip.

SUNNY'S EASY CHICKEN TACO SKEWERS



Sunny's Easy Chicken Taco Skewers image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons lime juice
2 tablespoons orange or pineapple juice
2 tablespoons hot/spicy honey
1 pound chicken tenders, cut crosswise into 2-inch pieces
4 rings pineapple, cored and cut into chunks
3 jalapeños, cut into 1-inch rounds
2 tablespoons olive oil
2 tablespoons elote seasoning
Freshly ground black pepper
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro
12 to 16 white or yellow corn tortillas, warmed
1 lime, cut into 6 wedges
Hot sauce, optional (I like Cholula or Texas Pete here)

Steps:

  • For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
  • For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
  • In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
  • Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
  • Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
  • For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.

PINEAPPLE-BEEF KABOBS



Pineapple-Beef Kabobs image

Make and share this Pineapple-Beef Kabobs recipe from Food.com.

Provided by KittyKitty

Categories     Pineapple

Time 38m

Yield 8 serving(s)

Number Of Ingredients 11

2 (20 ounce) cans pineapple chunks
1/2 cup firmly packed brown sugar
2/3 cup cider vinegar
2/3 cup catsup
1/4 cup soy sauce
2 teaspoons ground ginger
1 1/2 teaspoons liquid smoke
3 lbs boneless sirloin tip roast, cut into 1 1/2-inch cubes
1/2 lb fresh mushrooms
2 small onions, quartered
2 medium green peppers, cut into 1-inch pieces

Steps:

  • Drain pineapple, reserving juice.
  • Combine pineapple juice and next 6 ingredients, stirring well.
  • Pour into a large shallow dish.
  • Add meat; cover and marinate 8 hours in refrigerator.
  • Drain meat, reserving marinade.
  • Pour marinade in sauce pan; bring to a boil.
  • Add mushrooms; reduce heat and simmer, uncovered 10 minutes.
  • Drain; reserve marinade. Set mushrooms aside.
  • Alternate meat, fruit, and vegetables on skewers.
  • Grill kabobs over medium hot coals 6 to 8 minutes on each side or to desired degree of doneness, brushing often with marinade.
  • Serve with seasoned rice.

Nutrition Facts : Calories 466.2, Fat 14.9, SaturatedFat 5.4, Cholesterol 110.7, Sodium 824.9, Carbohydrate 45.8, Fiber 2.4, Sugar 40.5, Protein 38.4

GINGER BEEF AND PINEAPPLE SKEWERS



Ginger Beef and Pineapple Skewers image

Fantastic made on the outdoor grill! This recipe can easily be doubled, best if marinated overnight for 24 hours, you could use canned pineapple chunks but fresh is better, I have even used cherry tomatoes for this also, and even made these on a indoor grill too... You will love these!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P1DT18m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 cup soy sauce
3 -4 tablespoons honey
2 tablespoons white vinegar
1 1/2 teaspoons garlic powder or 2 -3 very finely minced fresh garlic cloves
1 1/2 teaspoons ginger powder
3/4 cup oil
1 green onion, chopped
3 lbs boneless beef sirloin (cubed into 1 - 1-1/2-inch pieces, can use up to 4 pounds beef)
1 large fresh pineapple (peeled, core removed and cut into large chunks)
3 green bell peppers, cut into 1-inch pieces
2 red onions, cut into 1-inch pieces
10 long metal skewers

Steps:

  • In a small bowl, mix together soy sauce, honey, vinegar, ginger, garlic, oil and green onion.
  • Transfer marinade to a large heavy-duty ziploc freezer bag or a glass dish.
  • Add in the cubed beef; seal bag and turn to coat beef well.
  • place in the fridge for a minumum of 8 hours or overnight (overnight is better).
  • When ready to grill, drain the marinade and discard.
  • Skewer beef, pineapple chunks and veggies in an alternating pattern.
  • Grill over hot coals for about 18-20 minutes.

Nutrition Facts : Calories 510.1, Fat 37, SaturatedFat 10.7, Cholesterol 91.2, Sodium 879.5, Carbohydrate 16.5, Fiber 1.8, Sugar 11.8, Protein 28.5

PINEAPPLE BEEF KABOBS



Pineapple Beef Kabobs image

"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

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

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.

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