YIELD: 24 servings
6 lbs. ball-tip, tri-tip or roundtip roast, cut into
4 medium fresh pineapples, cut into 1-/4-in. cubes, or 80 ozs. of canned pineapple spears, drained and cut into pieces
8 large red bell peppers, cut into 11/4-in. pieces
48 ozs. frozen orange juice concentrate, thawed
2 cups soy sauce
2 cups light molasses or sorghum
2 Tbsps + 2 tsps. ground ginger
24 servings cooked wild rice
- Alternate beef, pineapple and red pepper on 24 skewers. Place kabobs in large, shallow baking dishes or steam table pans.
- Combine orange juice concentrate, soy sauce, molasses (or sorghum), and ginger. Set aside and reserve some marinade for basting. Pour rest of marinade over beef and marinate 25 to 30 minutes.
- Remove kabobs from marinade and grill 4 to 5 inches away from moderately hot coals (or broil) for 4 to 8 minutes for medium-rare, turning frequently. Brush with reserved marinade during grilling process.
- Serve over wild rice.
Recipe from Certified Angus Beef, LLC