• 6servings
  • 190minutes
  • 272calories

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Nutrition Info . . .

VitaminsA, B9
MineralsCopper, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can(s) (20-oz) pineapple chunks , drained 25 cup(s) soy sauce

  2. 2 tablespoon(s) Worcestershire sauce

  3. 2 teaspoon(s) garlic , minced 5 teaspoon(s) (ground) ginger

  4. 1/2 teaspoon(s) (freshly ground) black pepper

  5. 1/8 teaspoon(s) cayenne pepper

  6. 2 pound(s) (1 inch thick, well trimmed) sirloin steak , cut into 1-inch cubes 8-oz package(s) (fresh) small white mushrooms

Instructions Jump to Ingredients ↑

  1. Combine 1/2 cup reserved pineapple juice, soy sauce, Worcestershire sauce, garlic, ginger, black pepper and cayenne in a small bowl. Add steak cubes and toss to coat. Pour into a large zip-top plastic bag. Seal and refrigerate for 3 to 4 hours, or up to overnigh One hour before serving, add pineapple chunks and mushrooms to steak mixture; seal and shake to coat well. If using bamboo skewers, soak in water as label directs. Heat grill to medium-high heat. Drain marinade from bag and discard.

  2. Thread steak cubes, pineapple and mushrooms onto six skewers. Grill for 5 to 6 minutes per side, or to desired doneness.

  3. Serve over a bed of rice, if desired.


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