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These are not just elegant but also outrageously delicious! Plated or plattered, they’ll disappear as soon as they make their appearance.
Yield: 18 mini kabobs
1/2 pound pepper steak, sliced into strips
1/2 pineapple, cut into large cubes
1 red onion, cut into large cubes
3 tablespoons oil, such as Gefen Canola Oil
2 tablespoons Glicks Soy (use a wheat-free version for gluten-free)
2 tablespoons Haddar Brown Sugar
Thread equal-sized pieces of meat, pineapple, and onion onto skewers.
In a small bowl, whisk marinade ingredients together.
Place skewers and marinade in a ziplock bag.
Refrigerate for at least one hour.
Heat up grill or grill pan.
Grill for four minutes on each side.
Serve warm or at room temperature.
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