Griddle Recipes: Steak and Pineapple Kebabs. Many people cannot imagine mixing pineapple with beef, considering it as much of a sin as putting the Hawaiian fruit on a pizza, the subject of a whole other discussion. However, putting pineapple on the griddle will cook out the tartness, while leaving the fruity taste, but when combined with beef and other ingredients on a skewer, adds its unique flavor to the whole.  Some lengthy preparation is involved, but the cooking itself goes fairly quickly.

Ingredients

  • One can of pineapple juice
  • One-third cup of soy sauce
  • One-third cup of honey
  • Two tablespoons minced garlic
  • Two tablespoons ground ginger
  • Four tablespoons apple cider vinegar
  • Two pounds of top sirloin
  • One pineapple
  • One red bell pepper
  • One green bell pepper
  • One yellow onion
  • Olive oil

Procedure

  • Combine the pineapple juice, soy sauce, honey, garlic, ginger, and vinegar to make a marinade.
  • Cut the steak into one-inch cubes.
  • Put the steak cubes into the marinade and set aside in the refrigerator for two to four hours.
  • Peel the pineapple and cut into one-inch cubes.
  • Cut the onion and peppers into one-inch cubes.
  • String the beef, pineapple, onion, and peppers on skewers to make kebabs.
  • Coat the griddle with olive oil.
  • Heat the griddle to medium high heat.
  • Place the kebabs on the griddle, turning occasionally, basting with the leftover marinade, cooking for eight to ten minutes, until they achieve desired doneness.

Kebabs

The kebabs pair well with Indian-style rice and a salad made of cucumber and red onion, mixed with Italian dressing. A fruity drink will round out the meal. Serve the kebabs as quickly as you can after taking them off the griddle.

If you’re in the mood for a little experimentation, you can substitute mango for the pineapple and yellow bell pepper for the green bell pepper. Some people also add mushrooms to the kebabs.

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