Hawaiian beef kabobs are such an amazing yet simple dish. They are filled with fresh island flavours coming together in a glorious Hawaiian Pineapple marinade, perfectly roasted beef cubes, rainbow cooked vegetables and spiced rice. This dish is a delicious way to welcome BBQ season!
Recommended Wine Pairing
BERINGER MAIN & VINE CABERNET SAUVIGNON
Rich deep ruby colour; moderate aromas of dark berries, cassis and vanilla; flavours of juicy berry fruit, vanilla and sugarplums; dry, medium-bodied with silky tannins.
Price (SLGA): $12.78
SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Okanagan valley
Price (SLGA): $10.09
Featured Local Products
Note: We cannot guarantee any dish is allergen free.
Dr. Craig Herrington ND
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).
Red peppers contain the highest amounts of vitamin C.
Cooking with Kids
Cooking for kids?
Avoid the vegetable the kid may not like. Introduce a small piece of new vegetables to children.
Making this recipe with kids?
Ask the child to help by completing step 3:
- Assemble the kabobs
Marinate the beef and cook the rice: Cut the beef steak in 4 cm cubes. In a medium bowl, place the hawaiian pineapple marinade (1/4 cup, 1/2 cup) and the beef cubes. Let sit for at least 10 minutes. Keep the hawaiian pineapple marinade after the beef cubes are done marinating to brush on the kabobs and the pineapples.
In the sink, place the brown rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 1/3 cup), salt (1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside. When the rice is cooked, add the hawaiian pineapple marinade (2 tbsp, 1/4 cup) and lightly fluff the rice with a fork to ensure the sauce is combined.
Note: If you are using wooden skewers, soak them in water at least 10 minutes.
Prepare the vegetables: Wash and rinse all produce. While the rice is cooking, slice the zucchini in 1 cm slices, dice the red onion in half and then each halves in 6. Dice the bell pepper in 4 cm dices and cut the mushroom in quarters.
Assemble the kabobs: Turn on the BBQ to 400F. Assemble the skewer, alternating the vegetables and the marinated beef cubes. Lightly brush the vegetables and the pineapple pieces with oil (1/2 tsp, 1 tsp).
Note: If you want, you can add your pineapple to the skewers. If so you may need 3 skewers per serving. This option is recommended if you are cooking the kabobs on the BBQ and do not have a vegetable tray.
Note: If you don’t have a BBQ, you can bake the kabobs in a 400F oven for 15 minutes or until the vegetables are cooked but still crunchy.
Cook the kabobs: Place the kabobs on the BBQ and cook about 5 minutes to side. Brush the kabobs with the hawaiian pineapple marinade that was used to marinade the beef. Brush the kabobs 3-4 times while they are cooking.
Cook the pineapples: Right after you place the kabobs on the BBQ, place the pineapple pieces in a vegetable tray for the BBQ and place it on the BBQ. Cook the pineapple about 4-5 minutes per side. Brush the pineapple with the hawaiian pineapple marinade 3-4 times while they are cooking.
Serve: On individual plates, serve the kabobs with the spiced rice and the roasted pineapple.