|
Beef and Pineapple Kabobs
Makes 4 servings
|
|
|
|
|
|
These tasty teriyaki kabobs are reminiscent of a Hawaiian luau.
|
| |
|
Ingredients
|
|
1
|
boneless beef top sirloin or top round steak (about 1 pound)
|
|
1
|
small onion, finely chopped
|
|
1/2
|
cup teriyaki sauce
|
|
16
|
pieces (1-inch cubes) fresh pineapple
|
|
1
|
can (8 ounces) water chestnuts, drained
|
|
|
|
|
|
|
|
|
|
1. Cut steak into 1/4-inch-thick strips. For marinade, combine onion and teriyaki sauce in small bowl. Add beef strips, stirring to coat.
|
|
2. Alternately thread beef strips (weaving back and forth), pineapple cubes and water chestnuts onto bamboo or thin metal skewers. (If using bamboo skewers, soak in water for 20 to 30 minutes before using, to prevent them from burning.)
|
|
3. Place kabobs on grid over medium coals. Grill 4 minutes, turning once, or until meat is cooked through. Serve immediately.
|
| |
|
Note
Recipe can also be prepared with flank steak.
|
| |
|
Serving Suggestion
Serve with hot cooked rice and stir-fried broccoli, mushrooms and red bell peppers.
|
|
|
|
© Publications International, Ltd.
|
|
|
Nutrients per Serving
|
|
(1 kabob (without rice and stir-fried vegetables))
|
|
Calories
|
232
|
|
Calories from Fat
|
20 %
|
|
Total Fat
|
7 g
|
|
Saturated Fat
|
3 g
|
|
Cholesterol
|
101 mg
|
|
Carbohydrate
|
26 g
|
|
Fiber
|
1 g
|
|
Protein
|
38 g
|
|
Sodium
|
880 mg
|
|
|
|
Dietary exchanges
|
|
1 Fruit
|
|
1 Vegetable
|
|
4 Meat
|
|
|
|
|
|
|
|
|
Click here for printable version