INGREDIENTS:6 lbs. ball-tip, tri-tip or round-tip roast, cut into 1¼-in. cubes 4 mediumfresh pineapples, cut into 1-/4-in. cubes, or 80 ozs. of canned pineapple spears, drained and cut into pieces 8 largered bell peppers, cut into 1¼-in. pieces 48 ozs.frozen orange juice concentrate, thawed 2 cupssoy sauce 2 cupslight molasses or sorghum 2 Tbsps + 2 tsps. ground ginger 24 servings cooked wild riceDIRECTIONS:1. Alternate beef, pineapple and red pepper on 24 skewers. Place kabobs in large, shallow baking dishes or steam table pans. 2. Combine orange juice concentrate, soy sauce, molasses (or sorghum), and ginger. Set aside and reserve some marinade for basting. Pour rest of marinade over beef and marinate 25 to 30 minutes. 3. Remove kabobs from marinade and grill 4 to 5 inches away from moderately hot coals (or broil) for 4 to 8 minutes for medium-rare, turning frequently. Brush with reserved marinade during grilling process. 4. Serve over wild rice. NUTRITIONAL INFORMATION: SERVINGS:24 servings From:Recipe from Certified Angus Beef, LLC PHOTO CREDIT:Photo Credit:
