Beef and pineapple skewers with BBQ sauce
- Preparation 55 min
- Refrigeration 3 h
- Cooking 15 min
- Servings 4
- Freezing I do not suggest
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🍖 The sweet and savory that always impresses
These beef and pineapple skewers with BBQ sauce deliver exactly what you want when hosting in summer: a perfect balance between sweet and salty, between char and caramelization. The pineapple brings that tangy touch that cuts through the richness of the beef, while the BBQ sauce ties everything together with a smoky and sweet depth. It’s colorful, it’s generous, it’s the kind of dish that makes people say “wow” before even the first bite. Perfect for a BBQ with friends, a family evening on the patio, or a casual dinner that looks like it took more effort than it actually did.
🔥 The marinade makes all the difference
Three hours in the fridge is the time needed for the BBQ sauce to really soak into the meat. The strip loin absorbs the smoky, sweet, slightly spicy flavors, and when it hits the grill, you get that caramelized crust that makes all the difference. The vegetables — onion, pepper, zucchini — also get coated in sauce and become tender with little charred edges. It’s simple, it’s effective, and it delivers every time.
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🔪 Soak wooden skewers for at least 30 minutes
Dry skewers burn on the BBQ and can even catch fire. Soaking them in cold water for at least 30 minutes (or even overnight) allows the wood to absorb moisture and resist the intense heat of the grill. It’s a small step that prevents disasters.
📐 Cut all ingredients into uniform-sized cubes
Uneven cubes cook unevenly — some burn while others remain raw. Aim for cubes of about 2 to 3 cm for the beef, pineapple and vegetables to ensure even cooking throughout the skewer. Taking time to cut properly makes all the difference.
⏱ Respect the 3-hour marinade time
Three hours is the optimal point for the BBQ sauce to really penetrate the meat and develop that deep flavor we’re looking for. Less than an hour and the sauce stays on the surface. More than 6 hours and the acidity of the sauce can start to denature the beef’s texture. Timing matters.
❄️ Reserve fresh sauce for basting during cooking
The sauce that marinated the raw meat should never be used directly on the skewers at the end of cooking. Reserving a portion of clean sauce from the start allows you to safely baste during grilling and add that final glossy, caramelized layer.
🔥 Cook at medium heat after the initial sear
Start at high heat to mark and caramelize, then reduce to medium to allow the beef to cook through without burning the outside. The skewers need time for the heat to penetrate to the center of the meat cubes. Patience and temperature control give perfect results.
Ingredients
- 6 skewers (If wooden, soak for 30 minutes beforehand)
- 750 g (1 ½ lb / 26 oz) strip loin beef, fat removed, cut into large cubes
- 2 cups (500 ml) pineapple cut into large cubes
- 1 large red onion cut into large cubes
- 1 ½ red pepper cut into large cubes
- 2 small zucchinis cut into 1 cm (½ inch) thick rounds
- About 1 ½ cup (375 ml) homemade barbecue sauce
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Preparation
- Thread a beef cube followed by a piece of pineapple, an onion cube, a pepper cube and a zucchini round. Repeat the ingredient order to fill about 6 skewers.
- Pour about 250 ml (1 cup) of BBQ sauce into a bowl and use it to generously brush the skewers. Cover, place in the fridge and let marinate for 3 hours.
- Preheat the barbecue to high heat and reduce to medium heat. Oil the grates and cook the skewers for 3 to 4 minutes per side for rare doneness. Brush regularly with the remaining sauce during cooking.
Yes, preheat the oven to 425°F (220°C) and cook on a sheet pan with a rack for 15 to 20 minutes, turning halfway through. The result won’t have the smoky flavor of the BBQ, but the skewers will be tender and flavorful. Brush with sauce halfway through cooking.
For rare doneness, aim for 3 to 4 minutes per side. For medium-rare, 4 to 5 minutes. For medium, 5 to 6 minutes. The beef continues to cook slightly after leaving the grill, so remove just before desired doneness.
Absolutely. Thread all the ingredients, brush with sauce, cover and refrigerate up to 24 hours in advance. Remove from the fridge 20 minutes before grilling to bring to room temperature. This greatly facilitates same-day preparation.
The raw marinated meat freezes well for up to 3 months. Thread after thawing to prevent the vegetables and pineapple from becoming mushy. Cooked skewers don’t freeze well — the vegetables lose their texture.
Yes, mango, peach or even orange segments work beautifully. Look for fruits that bring sweetness and acidity to balance the richness of the beef and BBQ sauce. Avoid fruits that are too soft and fall apart on the grill.
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