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If fresh pineapple isn’t in season, use 4 cups canned unsweetened pineapple chunks in pineapple juice. Bonus—you can use the juice from the can too. For more great caveman grilling tips, see Paleo-Friendly BBQ Recipes.
Spicy Pineapple Steak Kabobs recipe
- Place the steak in a resealable plastic bag or non-reactive bowl with a lid and add the pineapple juice, coconut aminos, lemon juice, Serrano chile, ginger, garlic, salt, and black pepper. Toss the steak to coat thoroughly with the marinade. Seal the bag or cover the bowl and marinate the steak in the refrigerator for 1 to 24 hours.
- If using wooden skewers, soak them in water for 30 minutes to 1 hour to prevent
them from burning.
- Remove the
steak from the refrigerator 30 minutes before cooking. Preheat
grill to medium (350º to 375ºF).
- Drain the steak, reserving the marinade. Prepare the kabobs by threading the steak, pineapple, bell peppers, and onion onto the skewers, leaving a ¼-inch space between each piece. Brush the kabobs with the marinade.
- Grill the kabobs over direct heat, brushing them with the marinade and turning them once or twice, for 8 to 12 minutes, until the vegetables are tender and steak is cooked to desired doneness. Discard any remaining marinade.
- Calories 480
- Carbohydrate Content 48 g
- Cholesterol Content 135 mg
- Fat Content 9 g
- Fiber Content 2 g
- Protein Content 53 g
- Saturated Fat Content 3 g
- Sodium Content 480 mg
- Sugar Content 35 g