These bite-sized appetizers make a fresh and flavourful addition to any cocktail party. Prepare skewers a few hours in advance and let sit in the refrigerator so you don’t have to fuss when guests arrive.
2 green onions, minced
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) grated fresh ginger
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) salt
1 tsp (5 mL) dried thyme
1 tsp (5 mL) ground allspice
1/2 tsp (2 mL) cayenne pepper
1-1/2 lbs (750 g) boneless Ontario top sirloin steak, cubed
40 pineapple chunks
40 3-inch (7.5 cm) bamboo skewers or toothpicks
In bowl, whisk together green onions, lime juice, brown sugar, Worcestershire sauce, ginger, vegetable oil, salt, thyme, allspice and cayenne. Toss with beef and marinate for at least 1 hour and up to one day.
Assemble one piece of beef and one pineapple chunk onto each skewer. Arrange in a single layer on a greased, foil-lined baking sheet. Broil on high, turning once until beef is browned and pineapple starts to caramelize, about 4 to 8 minutes.
Makes 40 pieces.
Chef’s tip: For larger skewers, add 1-inch (2.5 cm) pieces of green onion and cubed red pepper to each skewer.
PER SERVING (4 piece) : about 140 cal, 12 g pro, 6 g total fat (2 g sat fat), 9 g carb, 0 g fibre, 35 mg chol, 290 mg sodium. %RDI: iron 10%, calcium 2%, vit A 2%, vit C 15%.