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.
- 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
- 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.
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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