These sirloin steak kebabs, threaded with pineapple and peppers, will make you feel like you're on island time.
long-grain white rice
finely grated fresh ginger
medium red onion
small pineapple, cut into 1" pieces
peppers (red, orange or a combination), cut into 1" pieces
1 1/2 tbsp.
1 1/4 lb.
sirloin steak, trimmed, cut into 1" pieces
scallions, thinly sliced
- Cook the rice according to package directions.
Heat grill to medium-high. In a small bowl, combine
the hoisin, ketchup, vinegar, and ginger.
- Cut the onion into 8 wedges, then cut each wedge
in half. In a large bowl, toss the onion, pineapple, and
peppers with the oil. Add the beef and toss to combine.
Thread the beef and vegetables onto the skewers,
making extra vegetable skewers if there are leftovers.
- Grill the kebabs, turning occasionally, for 6 minutes.
Continue grilling and basting with the hoisin mixture
until the beef reaches desired doneness, 2 to 3 more
minutes for medium; transfer to plates.
- Fluff the rice with a fork and fold in the scallions.
Serve with the kebabs.
PER SERVING 551 CAL, 15.5 G FAT (4.5 G SAT FAT), 84 MG CHOL, 400 MG SOD, 34 G PRO, 68 G CAR, 3 G FIBER