Steak, Pineapple & Sundried Tomato Pesto Kabobs

I love fresh pineapple and do try to buy and use it often.  One reason we should eat lots of this pretty, yellow, citrus fruit is that it is so good for us; pineapple has delicious and really marvelous properties that do aid woman (and men) in the battle of the bulge. They help promote good digestion, and what’s more add lots of Vitamin C to our systems.  The juices of the pineapple are so refreshing in summer drinks and add their sparkle to many dishes from entrees to desserts.

In this recipe a tender cut of beef steak and a beautiful fresh pineapple are cut into chunks and the steak is then marinated in divine sun-dried tomato pesto and a splash of the fresh pineapple juice.  The marinating process is not a long one since the active enzymes (the ones that aid in digestion) in the fresh pineapple juice begin their work of breaking down the cells of the meat as soon as they are comfortably combined.  Then we simply skewer the meat and pineapple on metal skewers; and the wholesome kabobs come forth.

Tips for buying a delicious fresh pineapple:

1. A ripe pineapple is more yellow in color than green
2. The fruit should have a sweet, pineapple scent
3. The pineapple will be very heavy for its size and the top leaves should look fresh, not wilted
4. There should be no dark or soft spots on the rind of the fruit
5. If the pineapple is leaking any juices it is overly ripe or damaged, look for a different one

Ingredients:

2 – 6 to 8 oz. Strip steaks or other tender cut, trim off most fat and cut into 2 inch chunks

1 fresh pineapple, trimmed, peeled, cored, and cut into 2 inch chunks

½ cup fresh pineapple juice

1 cup of a 12 oz. jar sun-dried tomato pesto

4-6 metal skewers

Directions:

1. Cut the top off the pineapple, trim off the outside rind, clean up the edges leaving no “eyes” on the fruit.  Using a pineapple coring tool, cut the center core out of the pineapple.  Then cut the fruit into thick rings and then into 2 inch pieces. (Try to save as much juice as you can from the core, and peeling process, or run a few slices through a juicer to accumulate the ½ cup needed.)
2. Trim the steaks, removing most of the fat, not all; fat will create a lot of flavor.  Cut meat into the same size pieces as the pineapple, 2 inch pieces are great.
3. Pour the (1 cup) pesto into a gallon sized zip-lock bag or 10 inch square baking dish, add pineapple juice and stir to combine.
4. Add steak chunks and toss lightly with a wooden spoon. Close the bag or cover the baking dish with cling wrap and refrigerate for 25-30 minutes.
5. Starting with meat push one piece onto the skewer, add a pineapple chunk, repeat until you have 4-6 pieces of meat on each skewer, alternating a steak chunk, then a pineapple chunk until the skewers are all used.

Place filled skewers (kabobs) onto a broiler pan, and then place under a medium high flame or heat and broil for 10- 15 minutes; turning once and keeping an eye on the kabobs so they don’t cook too fast or burn on the edges.

Pour the remaining pesto into a microwave safe bowl and using medium power heat the sauce until it bubbles; use a dipping sauce for the kabobs.

To go with the kabobs I did serve buttered whole grain noodles, a big hunk of Italian Flat bread, and steamed broccoli florets.

Pineapple Nutritional Facts:

1 cup fresh pineapples contains  well over 100% of the RDA for Vitamin C

Pineapples have zero saturated fat, zero cholesterol, and  low sodium content

Fresh pineapple has super high levels of Vitamin B6, minerals like copper and manganese, and is very high in fiber which can help post-menopausal women have slim-trim waists.

Fresh pineapple also has certain high levels of bromelain which is said to help fight inflammation – which is wonderful!

Dietary Nutritional Facts:

In 2 kabobs with ¾ cup noodles:

Calories: 385-390

Fats: 5g

Carbohydrates: 60g

Fiber: 5g