Beef And Pineapple Kebabs Anguilla Recipes

Steps:

• Add the honey, orange juice, olive oil, salt, red curry seasoning and black pepper to a medium bowl. Whisk until the honey and oil are dispersed. Reserve 1/4 cup of the marinade, then divide the remaining marinade in half between two resealable plastic bags. Add the beef chunks to one bag and the pineapple to the other bag. Seal both bags and let rest at room temperature for 2 hours. If you are using wooden skewers, soak them in water while the beef and pineapple are marinating.
• Preheat the grill to 400 degrees F.
• Remove or strain the beef and pineapple chunks from the bags and discard the marinade. Pat everything dry. Build the skewers by alternating between the beef and pineapple, placing 3 to 4 pieces of each on each skewer. Place them over the direct heat of the grill and cook on each side for 1 to 2 minutes. Brush the skewers with the reserved marinade. Remove from the grill and serve with yellow rice, if using.

Steps:

• Make the marinade; put the molasses, pineapple juice, vinegar, and oil in a bowl and mix well.
• Add garlic, salt, and pepper.
• Cut steak into 1 inch cubes and add the marinade. Cover and leave in a cool places for at least one hour.
• Remove the steak and reserve the marinade for basting the kebabs.
• Cut the tomatoes into quarters,
• Peel the onions and cut them into small chunks.
• Remove the ribs and seed from the green pepper and cut into squares.
• Thread steak, tomatoes, onions, bell peppers, and pineapple chunks alternately on to a 4 long or 8 short skewers.
• Brush skewers with marinade.
• Cook under a hot broiler, or grill outside for approximately 10 minutes, turning frequently and basting often.
• Serve with plain rice, or coconut rice.

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.

Steps:

• In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes, add the vegetable oil in a stream, whisking, and whisk the marinade until it is emulsified.
• Add the pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight.
• In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt, and the sesame oil until the sugar is dissolved and reserve the sauce.
• Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer.
• Brush the kebabs with some of the reserved marinade and grill, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy.
• Brush the kebabs with the reserved sweet-and sour sauce and grill them, turning them, for 2 minutes more.

Steps:

• Cube the beef into 1-inch chunks.
• Combine the molasses, pineapple juice and vinegar and marinade the beef chunks in the mixture for about an hour.
• Cut up the pineapple into equal sized chunks (you could also use canned chunk pineapple) and thread onto skewers with the beef.
• Drizzle the remaining marinade over the skewers and grill over a hot flame or cook under your broiler.