Since I blogged the other week about what I look for in a recipe, I’d be remiss if I didn’t also mention my favorite summertime appliance–the grill!

How could I have forgotten about the grill?  Now that the weather is grill-worthy, that’s just about all I want to do for dinner.  Grilling is quick, easy and requires minimal clean-up–certainly fits my requirements for a great recipe!

Our first grill of the season (okay, we had to do hamburgers first!) was this recipe for Pineapple Sirloin Skewers.  After letting the meat marinate overnight, all that needed to be done was skewer the beef and pineapple and fire up the grill.  I opted for stew meat instead of cutting up a top sirloin.  I was worried the meat would be tough, but it turned out just fine.  We did baste the skewers in some set-aside marinade, but we never used the saved sauce.  I would have preferred using it as extra marinade instead.  Nonetheless, the Asian-inspired skewers were flavorful and juicy.  We served them over rice with a hearty salad for a fresh and easy meal.

Pineapple Sirloin Skewers

  • 1 can (8 ounces) pineapple chunks
  • 6 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1 pound beef top sirloin steak, cut into 1-inch cubes
  • Drain pineapple, reserving juice. Refrigerate the pineapple. In a small bowl, combine the pineapple juice, soy sauce, brown sugar, oil, ginger, garlic and pepper. Reserve 1/3 cup marinade for basting and 1/3 cup for serving; cover and refrigerate.
  • Pour the remaining marinade into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef and pineapple chunks. Grill, uncovered, over medium heat for 5 minutes on each side or broil 4-6 in. from the heat until beef reaches desired doneness, basting frequently with one portion of reserved marinade. Serve with remaining marinade. 
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