Island Jerk Beef & Pineapple Kabobs Kabobs

Ingredients

• 4 beef chuck eye steaks, cut 3/4 to 1 inch thick (6 to 8 oz. each)

Kabobs

• 1/2 fresh pineapple, rind removed, cored, cut into 1 to 1-1/2 inch pieces (approx. 1-1/4 lbs.)
• 3 green onions, cut into 1-1/2 inch long pieces
• 2 Tbsp. butter, melted
• 2 tsp. packed brown sugar
• dash ground red pepper

Jerk Rub

• 1/4 cup finely chopped green onions
• 4 large cloves garlic, minced
• 1 jalapeno pepper, finely chopped
• 1 Tbsp. finely chopped fresh ginger
• 1 Tbsp. fresh lime juice
• 2 tsp. packed brown suagr
• 1-1/2 tsp. dried thyme leaves, crushed
• 1-1/4 tsp. salt
• 3/4 tsp. ground allspice

Instructions

Soak four 12-inch bamboo skewers in water 10 minutes, drain. Alternately thread pineapple and green onion pieces onto each skewer.

In small bowl, combine butter, 2 tsp. brown sugar and red pepper. Set aside.

In another bowl, combine Jerk Rub ingredients. Press into both sides of each beef steak. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill kabobs 8 to 10 minutes or until lightly browned, turning occasionally and brushing with butter mixture during the last 5 minutes of grilling.

Suggestions

For a rub with less heat, seed jalapeno peppers before chopping.

Nutritional Information

Nutrition info per serving: 397 calories; 31 g protein; 27 g carbohydrate; 19 g fat; 5.3 mg iron; 866 mg sodium; 117 mg cholesterol.