Jerk Steak Kabobs with Pineapple Salsa

  • Yield 4 servings
  • Prep 30 minutes
  • Cook 8 minutes

Try this tropical blend of hot jerk steak and juicy pineapple salsa.

Jerk Steak Kabobs


2 green onions, minced
2 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon grated, peeled fresh ginger
1 teaspoon vegetable oil
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon ground allspice
1/2 teaspoon cayenne (ground red) pepper
1 boneless beef top sirloin steak, 1¼ inches thick (1½ pounds), cut into 1¼-inch cubes
4 (12-inch) metal skewers
Pineapple Salsa
1 large lime
1 ripe pineapple, peeled, cored, and coarsely chopped
1 cup loosely packed fresh cilantro leaves, chopped
1 jalapeño chile, seeded and minced
1 green onion, thinly sliced
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper


  1. Prepare salsa: From lime, grate ½ teaspoon peel and squeeze 2 tablespoons juice. In medium bowl, mix lime peel and juice with pineapple, cilantro, jalapeño, green onion, sugar, salt, and pepper. Cover and refrigerate up to 4 hours.
  2. Prepare kabobs: Prepare outdoor grill for direct grilling over medium heat, or lightly spray large ridged grill pan with nonstick cooking spray, then place over medium heat until hot.
  3. Meanwhile, in large bowl, mix green onions, lime juice, brown sugar, Worcestershire, ginger, oil, salt, thyme, allspice, and cayenne. Add steak cubes and toss to coat; let stand 15 minutes at room temperature.
  4. Thread steak cubes loosely onto skewers. Place skewers on hot grill rack or pan; cook 8 to 10 minutes for medium-rare or until desired doneness, turning occasionally. Serve kabobs with salsa.

Reprinted with permission from The Good Housekeeping Test Kitchen Grilling Cookbook © 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.


Get every new post delivered to your Inbox.

Join 168 other followers