PINEAPPLE BEEF KABOBS

Taste of Home's Simple & Delicious magazine
By: Marguerite Shaeffer of Sewell, New Jersey

Ingredients

Directions:
1 can (6 ounces) unsweetened pineapple juice
1/3 cup honey
1/3 cup soy sauce
3 tablespoons cider vinegar
1-1/2 teaspoons minced garlic
1-1/2 teaspoons ground ginger
1-1/2 pounds boneless beef top sirloin steak, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch chunks
12 large fresh mushrooms
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2-1/2 cups uncooked instant rice
●In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade for basting.
●Coat grill rack with cooking spray before starting the grill. Drain and discard marinade.
●On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion.
●Grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade.
●Cook rice according to package directions

452 calories/ 2 kabobs and 3/4 cup rice