Anguilla Beef and Pineapple Kebabs from Longmeadow Farm

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb  sirloin steak
• 3  medium tomatoes
• 2  onions
• 1  green bell pepper
• 12  pineapple chunks (fresh or canned)

• 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

Directions

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