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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pineapple-Jalapeño-dipped Beef Kabobs

Source: dLife

Pieces of flank steak marinated in sweet, Asian style flavors.

Nutrition Facts

Makes 6 - 8 servings
Amount Per Serving

Calories	217.4

Total Carbs	23.4 g

Dietary Fiber	0.0 g

Sugars	17.7 g

Total Fat	5.1 g

Saturated Fat	1.9 g

Unsaturated Fat	0.5 g

Potassium	353.0 mg

Protein	18.9 g

Sodium	228.0 mg

Dietary Exchanges 5.1 Fat, 0.4 Fruits, 2.1 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb flank steak 2.0
2 tbsp light soy sauce 1.0
1 cup pineapple juice 1.0
1 tbsp fresh ginger root 1.0
1 tsp toasted sesame oil 0.25
0 1/4 tsp hot red pepper flakes 0.5
0 1/2 cup jalapeno jelly

Directions

Slice steak thin and across the grain.
Whisk together soy sauce, 1/2 cup pineapple juice, ginger, sesame oil, and red pepper. Pour over the steak and place in a shallow dish or zippable plastic bag. Chill for a minimum of 2 hours.
Remove the steak from marinade and thread onto bamboo skewers accordion style.
Grill the kabobs, covered over medium-high heat for 5 minutes per side.
Combine remaining 1/2 cup pineapple juice with the jalapeño jelly in a small, microwaveable bowl. Heat on HIGH for 30 seconds to melt the jelly, stirring until blended. Cool. Serve with the kabobs.