Anguilla Beef And Pineapple Kebabs From Longmeadow Farm Recipe

Ingredients for Anguilla Beef And Pineapple Kebabs From Longmeadow Farm

• Sirloin Steak
• 1 pint cherry or grape tomatoes
• 1 medium red onion
• Green Bell Pepper
• 1 fresh pineapple
• 1/4 cup molasses
• 1/4 cup pineapple juice
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Garlic Clove
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make Anguilla Beef And Pineapple Kebabs From Longmeadow Farm

1. **Make the Marinade:** In a medium bowl, whisk together 1/4 cup molasses, 1/4 cup pineapple juice, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. **Marinate the Steak:** Cut 1 lb beef sirloin steak into 1-inch cubes. Add the steak to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 1 hour (or up to overnight for maximum flavor).
3. **Prep the Vegetables:** Cut 1 pint cherry or grape tomatoes in half. Peel and chop 1 medium red onion into 1-inch chunks. Core, seed, and chop 1 green bell pepper into 1-inch squares. Cut 1 fresh pineapple into 1-inch chunks.
4. **Assemble the Kebabs:** Thread the marinated steak, tomatoes, onions, bell peppers, and pineapple chunks alternately onto 4 long or 8 short skewers.
5. **Grill the Kebabs:** Preheat your grill to medium-high heat. Brush the kebabs with the reserved marinade. Grill for approximately 10-12 minutes, turning frequently and basting with the remaining marinade, until the steak is cooked to your desired doneness.
6. **Serve:** Serve the kebabs immediately with plain rice or coconut rice. Enjoy your taste of Anguilla!