Texas Pete® Pineapple Voodoo Beef Kabobs


    • 6 oz Texas Pete Original Hot Sauce
    • 12 oz Plain Greek Style Yogurt
    • 6 oz Coconut Milk
    • 1 tbsp Kosher salt
    • 1/2 tsp Ground Cinnamon
    • 2 oz Fresh lime juice
    • 5 lbs Sirloin Steak, cubed 1 1/2 inches
    • 2 lbs Pineapple Chunks, cubed 1 1/2 inches
    • 20-25 Skewers
    • 8 oz Texas Pete Buffalo Style Wing Sauce
    • 8 oz Pineapple juice
    • 4 oz Pineapple preserves


    YIELD: about 20-25 skewers
    PORTION (Serving Size): 1 skewer

    1. Combine Texas Pete Original Hot Sauce, yogurt, coconut milk, salt, ground cinnamon and lime juice for marinade.
    2. Place meat in large, sealable container or bag.  Add marinade and  allow marinade to coat.
    3. Refrigerate for 24 hours. 
    4. Combine Texas Pete Buffalo Style Wing Sauce, pineapple juice and pineapple preserves for Pineapple Dipping Sauce; refrigerate until service.
    5. Drain meat before cooking.  Discard marinade.
    6. To make skewers:  Alternate threading sirloin cubes and pineapple chunks onto each skewer.  Use three sirloin cubes and two pineapple chunks on each skewer, beginning and ending with sirloin.
    7. Grill to desired doneness. Serve with a side of Pineapple Dipping Sauce. 

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