Grilled Thai Beef and Pineapple Kabobs are marinated in a coconut lime curry sauce, sprinkled with cilantro, and served with the same sauce for a delicious dinner bursting with flavor!
If you love thai food, or love steak, or both……..This is the dinner for you!! You guys, this is seriously a dinner you must make this week.
Let’s start with the marinade: some coconut milk, thai curry paste, lime juice, and pineapple core to soften even the toughest meats! Marinade for at least 5 hours, but up to 1 day.
Don’t be afraid of the thai curry paste if you are opposed to spicy foods. This dinner was not spicy, at all! Just ask my kids. The tangy and creaminess of the coconut milk also paired amazingly well with the sweetness of pineapple! So flippin yummy.
Cut your beef and pineapple into chunks first. Place the meat in a large bowl with the marinade, the pineapple is separated and reserved for later. Skew your beef and pineapple when you’re ready to grill and sprinkle on a bit of cilantro (you can also use thai basil):
Reserve the marinade!! Don’t forget that part, the sauce is boss and you will want to use it later! In fact, while the kabobs are grilling, place marinade in a small sauce pan and boil. Let boil for approximately 2 minutes, and set aside to drizzle later.
Grill your meat to your likeness. For a Top Sirloin, I like medium rare-medium so it’s not too tough. We only had to grill for about 10 minutes total, rotating the kabobs once each of the pieces of meat were seared like the picture above.
Remove from heat and serve with the reserved marinade. My family enjoyed this with my Coconut Lime Quinoa, but rice or even greens and other veggies pair well with this dish!
Grilled Thai Beef and Pineapple Kabobs
- 2 lbs high quality top sirloin beef
- 1 regular sized pineapple
- 1 14 oz can of coconut milk
- 1 tbsp red thai curry paste
- Juice of 2 limes
- 1/2 cup chopped fresh cilantro
- Salt to taste
Begin by preparing your meat: cut your meat into large chunks or cubes (about 1-2 inches thick). Place inside a large bowl.
To prepare your pineapple: Cut your pineapple vertically in half to remove the core. Cut the core into chunks and set aside. Cut the remaining pineapple into chunks about the same size as the meat. Place into a separate bowl and refrigerate.
Mix together the coconut milk, thai curry paste, lime juice, and pineapple core. Pour over the meat and make sure most of the pieces are completely submerged into the marinade.
Marinade for at least 5 hours, up to 24, turning occasionally.
Heat up your grill, and skew the meat creating a pattern. Reserve the marinade
Sprinkle kabobs with half of the cilantro, and place onto grill.
While meat is cooking, place marinade into a small saucepan. Heat to a boil, and let boil for at least 2 minutes. Set aside.
Grill the meat for 8-12 minutes (depending on how well you like your meat cooked), and be sure to turn the pieces of meat so they are evenly seared.
Remove from heat, drizzle with marinade and serve over greens or with rice or quinoa. I love to pair this with my Coconut Lime Quinoa.