This recipe is all about the flavour, with spicy cubes of meat beautifully offset by the sweetness of the pineapple pieces and crunchy texture of the red onion.
This recipe takes about 30 minutes to prepare and 35 minutes to cook. To get the best results, prep the meat and your skewers the day before, so the meat can marinade overnight and your skewers (if they’re wooden) can soak in water. This will help to stop them from burning on the BBQ. If you’re running on a tighter schedule, just marinade the meat and soak the skewers for an hour before cooking.
No matter what time of year it is, brighten up your next BBQ with our marinated rump steak and grilled pineapple skewers.
Prep time
30m
Cook time
1h 35m
Serves
4
Ingredients
13
Ingredients
Marinade- 2 tbsp chipotle chillis in adobo sauce
- 4 garlic cloves
- 1 tbsp smoked paprika
- 1 tbsp salt-reduced soy sauce
- 500g beef rump, fat trimmed and cut into 5cm chunks
- 500g pineapple, cut into 5cm chunks
- 1 red onion, cut into 5cm chunks
- 1 cup basmati rice, rinsed
- 1 1/2 cups no added salt chicken stock
- 1 handful coriander, leaves reserved and stalks finely diced
- 1 handful parsley leaves, finely chopped
- 100g mixed leaves
- Lemon wedges
Method
Step 1:
Soak your wooden skewers in water for an hour or overnight, so they don’t burn on the BBQ. Otherwise, use metal skewers.
Step 2:
To make the marinade, blend the chipotle, garlic, paprika and soy sauce in a large mixing bowl.
Step 3:
Once blended, add the beef pieces and toss to evenly coat. Marinate for at least an hour or ideally overnight.
Step 4:
Thread the beef, pineapple and onion pieces evenly on skewers until there are 3 of each item on the skewer. Cover the wooden ends of your skewers with tinfoil to avoid any burning.
Step 5:
Heat a chargrill or BBQ on high and cook the skewers evenly on all sides for 2 minutes or until the beef is cooked to your liking.
Step 6:
Once cooked, let the skewers rest covered in tinfoil while you prepare the rice.
Step 7:
Bring rice and stock to the boil and simmer covered for 12 minutes.
Step 8:
Once rice is cooked, fold through the herbs (apart from the coriander leaves) and spoon evenly onto plates.
Step 9:
Top the rice with the skewers, mixed leaves, a squeeze of lemon and a sprinkle of coriander leaves.
You might also like...
Chimichurri BBQ lamb with a pomegranate salad
Our homemade chimichurri sauce works as a bright and zesty marinade and as a salad dressing, and is the perfect way to spice up your next backyard BBQ.
Asian-style BBQ snapper with green mango salad
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Moroccan spiced slow cooked lamb shoulder
Discover our slow-cooked lamb served with zesty slaw and yoghurt on freshly charred pita, a perfect winter staple.
Rosemary and honey lamb cutlets 3 pea salad and lemon yoghurt
Nothing beats the smell of Aussie lamb on the BBQ on a warm night. Give this traditional tea a refreshing twist with crunchy greens and a yummy marinade.