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.
SUNNY'S BLOODY BEEF FINGERS
Provided by Sunny Anderson
Categories main-dish
Time 35m
Yield 12 to 14 skewers
Number Of Ingredients 10
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.
PINEAPPLE SIRLOIN SKEWERS
From Marysville, Washington, Karen Hamlin shares this tasty treatment for beef that relies on a made-in-moments marinade. "I like to add mushrooms to the skewers and serve the yummy kabobs over hot cooked rice," she writes.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. Refrigerate the pineapple. In a small bowl, combine the pineapple juice, soy sauce, brown sugar, oil, ginger, garlic and pepper. Reserve 1/3 cup marinade for basting and 1/3 cup for serving; cover and refrigerate., Pour the remaining marinade into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef and pineapple chunks. Grill, uncovered, over medium heat for 5 minutes on each side or broil 4-6 in. from the heat until beef reaches desired doneness, basting frequently with one portion of reserved marinade. Serve with remaining marinade.
Nutrition Facts :
SUNNY'S QUICK CHEESE PUFF SQUARES
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry.
- In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet.
- Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.
SUNNY'S EASY CHICKEN TACO SKEWERS
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
GINGER BEEF AND PINEAPPLE SKEWERS
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
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 & PORK SKEWERS
Kids will love these pork, pineapple and green pepper skewers, marinated for added flavour and cooked on the barbecue. Serve with rice or in pitta bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
- Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.
Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
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