Beef en Brochette

Contributed By: Terry Borden


1 (13.25 ounce) can pineapple chunks
1/2 cup Heinz 57 Sauce
2 tablespoons dry white wine
1 tablespoon salad oil
1/2 teaspoon salt
Dash pepper
2 pounds beef sirloin tip or top round, cut into 1 inch cubes
Salt and pepper


Drain pineapple, reserving 1/2 cup liquid. Cover and refrigerate pineapple chunks. Combine the 1/2 cup pineapple liquid, Heinz 57 Sauce, dry white wine, salad oil, salt and pepper; pour over meat. Marinate 2 to 3 hours in refrigerator, turning occasionally. Thread meat and pineapple chunks alternately on 6 (12 inch) skewers, allowing 4 to 5 pieces of meat and 5 to 6 pieces of pineapple for each skewer. Brush with marinade; season lightly with salt and pepper. Grill or broil 3 inches from heat source 5 minutes on each side for medium rare.

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Makes 6 servings.

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