This post brought to you by Handi-foil. All opinions are my own.
Today’s recipe was actually created by my husband, TJ, this is his first recipe for Pepper Scraps. Handi-foil sent us some awesome foil pans for the barbecue so I asked TJ to be my grill master for this recipe.
Have you ever made cinnamon sugar toast? This recipe was inspired by one of TJ’s favorite childhood treats. Which makes it fun, easy and kid friendly!
This rub caramelizes and bubbles as it cooks creating a sweet crust that is just amazing! The Handi-foil pans did a great job at making sure the heat was even and none of the sugar burned. I would highly recommend using a pan for this recipe, you can try straight on the grill but if the heat is not even your results may not be perfect.
TJ also decided to serve buttered asparagus with the kabobs. One trick that I thought was really neat was he put the butter in a small Handi-foil pan and placed it right on the barbecue to melt the butter to brush on the asparagus.
After seeing how TJ used the pans I realized I need to add them to our camping checklist for cooking on the fire! They would be a great way to cook veggies, melt butter, keep food warm without burning it, and so many other things!
TJ’s recipe is not a typical low calorie recipe, just enjoy when someone else cooks for you. Just enjoy in moderation.
- 1 1/2 pounds lean beef cut into 1 inch cubes
- 1 20 ounce can pineapple chunks
- 1 1/2 cup sugar
- 2 tablespoon cinnamon
- Add sugar and cinnamon to pan and mix
- Thread beef and pineapple on skewers, make sure there is pineapple between each piece of meat
- Roll each kabob in the sugar cinnamon mixture till covered
- Place kabobs on
- Cook the skewers on the preheated grill, turn frequently until the meat is no longer pink in the center, about 15 to 20 minutes