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    You are in: Home / Recipes / Anguilla Beef and Pineapple Kebabs from Longmeadow Farm Recipe
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    Anguilla Beef and Pineapple Kebabs from Longmeadow Farm

    Anguilla Beef and Pineapple Kebabs from Longmeadow Farm. Photo by Queen Dana

    1/4 Photos of Anguilla Beef and Pineapple Kebabs from Longmeadow Farm

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Andi of Longmeadow Farm's Note:

    This recipe boasts the Caribbean Anguilla Island. Pleasurable pineapple chunks, and delicate steak covered with a marinade of molasses and vinegar. Posted for ZWT3 07' Cooking time does not include marinating time.

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    Units: US | Metric

    For marinade

    • 1 tablespoon molasses
    • 4 tablespoons pineapple juice
    • 2 tablespoons vinegar
    • 1 tablespoon oil
    • 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper


    1. 1
      Make the marinade; put the molasses, pineapple juice, vinegar, and oil in a bowl and mix well.
    2. 2
      Add garlic, salt, and pepper.
    3. 3
      Cut steak into 1 inch cubes and add the marinade. Cover and leave in a cool places for at least one hour.
    4. 4
      Remove the steak and reserve the marinade for basting the kebabs.
    5. 5
      Cut the tomatoes into quarters,
    6. 6
      Peel the onions and cut them into small chunks.
    7. 7
      Remove the ribs and seed from the green pepper and cut into squares.
    8. 8
      Thread steak, tomatoes, onions, bell peppers, and pineapple chunks alternately on to a 4 long or 8 short skewers.
    9. 9
      Brush skewers with marinade.
    10. 10
      Cook under a hot broiler, or grill outside for approximately 10 minutes, turning frequently and basting often.
    11. 11
      Serve with plain rice, or coconut rice.

    Ratings & Reviews:

    • on June 05, 2011


      Marinade was excellent and we will use again. We used goat meat instead of beef. Was tasty.

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    • on April 02, 2011


      Great all round! Both a very nice marinade and a wonderful mix of flavors on the kebabs. I used some beef from the butcher that was already cubed a bit smaller so cut the vegies and fruit smaller to suit, but otherwise followed the recipe exactly other than adding things to the skewer in a random order to be a total non-conformist.

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    • on June 15, 2010


      This was a great dinner! I just used some chunks of beef stew meat, but I tossed the pineapple, red onions, and marinade in with it overnight. The pineapple juice tenderized the meat really well. Added tomato to the skewers and they were delicious grilled. (I doubled the marinade, making sure there was plenty for my meat to soak in.)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Anguilla Beef and Pineapple Kebabs from Longmeadow Farm

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.8
    Calories from Fat 163
    Total Fat 18.1 g
    Saturated Fat 6.3 g
    Cholesterol 85.0 mg
    Sodium 359.8 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 2.6 g
    Sugars 9.7 g
    Protein 24.8 g

    The following items or measurements are not included:

    pineapple chunks

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