Recipe: Pineapple Teriyakis (kabobs with homemade teriyaki sauce, 1960's)
Main Dishes - Beef and Other MeatsPINEAPPLE TERIYAKIS
1 (3 to 4 pound) beef tenderloin or sirloin steak, about 1-inch thick
1 (16 to 18 ounce) can pineapple chunks
1/2 cup soy sauce
1 teaspoon ground ginger
1 teaspoon sugar
1/2 teaspoon garlic salt
Cut meat in 1-inch cubes; put in a shallow pan. Set aside.
Drain syrup from pineapple into a bowl. Add next 4 ingredients and mix well.
Cover beef with soy mixture. Let stand about 1 hour, turning several times.
Drain meat, and thread on skewers, alternating with pineapple cubes.
Broil, or cook over coals, turning frequently, until meat is browned and done.
Makes 6 to 8 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
1 (3 to 4 pound) beef tenderloin or sirloin steak, about 1-inch thick
1 (16 to 18 ounce) can pineapple chunks
1/2 cup soy sauce
1 teaspoon ground ginger
1 teaspoon sugar
1/2 teaspoon garlic salt
Cut meat in 1-inch cubes; put in a shallow pan. Set aside.
Drain syrup from pineapple into a bowl. Add next 4 ingredients and mix well.
Cover beef with soy mixture. Let stand about 1 hour, turning several times.
Drain meat, and thread on skewers, alternating with pineapple cubes.
Broil, or cook over coals, turning frequently, until meat is browned and done.
Makes 6 to 8 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
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