-
1
When all ingredients are gathered, cut chuck roast into large pieces (kabob size).
-
2
Set beef aside.
-
3
Prepare marinade using pineapple juice, garlic, cilantro, soy sauce, ginger, and oil.
-
4
Whisk together.
-
5
In a large bowl, add meat and pour marinade over the top.
-
6
I know chuck roast has a lot of connections that need to be broken down, and the pineapple juice will help that process.
-
7
Cover it, place in the refrigerator, and stir occasionally to make sure that all pieces are equally covered.
-
8
Let it marinate for anywhere from 3-8 hours.
-
9
Prepare a bowl or baking sheet with some water, and add bamboo skewers to soak for a while before you assemble the kabobs.
-
10
When marinating is complete and skewers are soaked cut pineapple into large chunks that would fit onto the skewers.
-
11
Also cut up onions and peppers into large chunks I recommend 8 cuts each for the onion and 8 for the peppers.
-
12
Prepare kabobs alternating adding meat, pineapple chunks, onions, and peppers to the skewers.
-
13
Heat up grill until hot.
-
14
Place kabobs on the grill and cook until meat is medium rare to medium.
-
15
This will take approximately 20-25 minutes.
-
16
Slide the goodies off the stick and enjoy with a good pina colada!
