Steak Kebabs with Pineapple Teriyaki Marinade
Pineapple Teriyaki Marinade:
1/2 cup pineapple mashed - See Note
1/2 cup soy sauce
1/4 cup brown sugar
2 garlic cloves, minced
1 shallot, minced
2 teaspoons sesame oil
2 tablespoons brown sugar
1 teaspoon ginger powder
1 teaspoon ground pepper
1 1/4-pound sirloin steak, cut into sixteen 1-inch cubes
16 cherry tomatoes8 wooden skewers
In a medium bowl combine all the pineapple teriyaki marinade ingredients. Soak wooden skewers in water for 10 minutes. Alternate beef and tomatoes on each skewer so that there are 4 of each on each of the four skewers. Pour marinade over the kebabs and marinate about 30 minutes. Prepare barbecue (medium-high heat). Grill kebabs until beef is medium-rare about 4 minutes per side. Transfer to platter and serve. The marinade can be made and stored in the refrigerator up to two days in advance.
Note: Do not let sit in the marinade for more than 30 minutes because the enzymes in the fresh pineapple will break the meat down too much. So if you are using a tougher meat then the fresh pineapple is a great meat tenderizer. If you want a heavier pineapple flavor, use canned pineapple.