INGREDIENTS:6 lbs. ball-tip, tri-tip or round-tip roast, cut into 1¼-in. cubes 4 mediumfresh pineapples, cut into 1-/4-in. cubes, or 80 ozs. of canned pineapple spears, drained and cut into pieces 8 largered bell peppers, cut into 1¼-in. pieces 48 ozs.frozen orange juice concentrate, thawed 2 cupssoy sauce 2 cupslight molasses or sorghum 2 Tbsps + 2 tsps. ground ginger 24 servings cooked wild riceDIRECTIONS:1. Alternate beef, pineapple and red pepper on 24 skewers. Place kabobs in large, ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.