Hoisin BBQ Kabobs with Pineapple Salsa

Little and big hands alike can enjoy bite-sized beef cubes, topped with a colorful four ingredient salsa.

  • 30
    min
  • 4
    SERVINGS
  • 260
    Cal
  • 34 g
    Protein

Ingredients:

  • 1-1/4 pounds beef Top Sirloin Steak Boneless, cut 1 inch thick
  • 1/3 cup ketchup
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon black pepper
  • Salt (optional)
Pineapple Salsa:
  • 1 cup diced fresh pineapple
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced hothouse cucumber
  • 2 teaspoons rice vinegar (optional)

Cooking:

  1. Combine Pineapple Salsa ingredients in small bowl. Set aside.

  2. Combine ketchup and hoisin sauce in another small bowl; set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto four 10 to 12-inch metal skewers. Season kabobs evenly with pepper.

  3. Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush beef generously with some of reserved sauce mixture. Broil 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with remaining sauce mixture. Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa.

258 CALORIES

0 % *

2g SAT FAT

0 % DV **

34g PROTEIN

0 % DV

2.5 mg IRON

0 % DV

6.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 258 Calories; 7 Calories from fat; 7g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 62 mg Cholesterol; 421 mg Sodium; 15 g Total Carbohydrate; 1.3 g Dietary Fiber; 34 g Protein; 2.5 mg Iron; 10.1 mg Niacin; 0.8 mg Vitamin B6; 1.8 mcg Vitamin B12; 6.3 mg Zinc; 38.4 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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