Beef and Pineapple Kebabs with Cashew Rice
Ingredients
- 1½ cups long grain white rice
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp maple syrup
- 2 Tbsp rice vinegar
- ½ small pineapple, cut into chunks
- 1½ lb sirloin steak, cut into 1½-inch chunks
- 1 Tbsp olive oil
- 4 red chiles, each cut into 6 pieces
- ⅓ cup roasted cashews, roughly chopped
- ¼ cup cilantro, chopped
- 2 Tbsp fresh lime juice
Instructions
- Cook rice per package directions. Heat grill to medium-high. In a small bowl, combine soy sauce, maple syrup and rice vinegar.
- Thread pineapple onto skewers. Thread beef and chiles onto skewers, then brush with oil and season with ¼ tsp each salt and pepper.
- Grill kebabs, turning occasionally, 4 minutes. Then continue grilling, brushing with sauce until pineapple is lightly charred and steak reaches desired doneness, about 2 minutes for pineapple and 3 to 4 minutes for medium-rare steak. Transfer to plates.
- Fluff rice with fork and fold in cashews, cilantro and lime juice. Serve with kebabs.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
645
|
645
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 40 | 40 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 480 | 480 |
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