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Pineapple-Jalapeño-dipped Beef Kabobs
Source: dLife

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

Prep Time: 2 hours
Cook Time: 15 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Fruits , 2 1/2 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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1 lb  flank steak
2 tbsp  light soy sauce
1 cup  pineapple juice
1 tbsp  fresh ginger root
1 tsp  toasted sesame oil
0 1/4 tsp  hot red pepper flakes
0 1/2 cup  jalapeno jelly
  1. Slice steak thin and across the grain.
  2. 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.
  3. Remove the steak from marinade and thread onto bamboo skewers accordion style.
  4. Grill the kabobs, covered over medium-high heat for 5 minutes per side.
  5. 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.

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