Asian Pineapple Beef Skewers
Last night the kids wanted quinoa fried rice and I wanted to grill! To compromise, I made these boneless short rib skewers to go with the quinoa fried rice. The marinade is cross between a Hawaiian and a teriyaki. Usually a boneless short rib can have a chew but the pineapple in the marinade does a good job in tenderizing the meat. Another plus is that this is a gluten free and a soy free marinade, a difficult find in Asian inspired food. These Asian pineapple beef skewers was such a big hit with the family that the kids asked me when we are having it again!
- 1 Cup of Pineapples
- 1/4 Cup of Coconut Amino
- 1/4 Cup of Agave
- 1/4 Cup of Water
- 2 Tsp. Pink Sea Salt
- 1 Tsp. Toasted Sesame Oil
- 2 Tsp. Worcestershire Sauce
- 3 Lbs. Beef Cubes, Stew Beef or Boneless Short Ribs (cubed)
- Optional: 3 Cups of Fresh Pineapples to add to skewers
Place all the ingredients (EXCEPT THE BEEF) into the blender and blend till smooth. Can you just imagine, if you did? 😛
The mixture in your blender is your marinade for the beef.
Mix the marinade with your beef cubes for 30 min.-1hr.
DO NOT MARINADE LONGER THAN AN HR, the reason for this is due to the pineapple enzymes breaking down the meat too much! For my kabobs, I marinade the beef for 30min and it came out fine.
Place your beef on skewers (with optional fresh pineapples) and grill on high heat.
5 min. on each side of the skewer for me gave me a medium-medium rare.
Let it sit for 5 min. before serving.
Makes 12 Servings
Clean Eating Gluten Free Foodie