Beef Pops with Pineapple and Parsley Sauce

Courtesy of Giada De Laurentis 

Course Appetizer
Servings 20 Skewers


For the Parsley Sauce:

  • 3 cup fresh flat-leaf parsley
  • 2 clove garlic, peeled
  • 2 tbsp red wine vinegar
  • 1 tsp crushed chili flakes
  • 1 tsp sugar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup olive oil

For the Beef Pops:

  • 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
  • 1 (2 pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
  • 20 8 inch wooden or bamboo skewers, soaked in water for 30 minutes
  • Salt and freshly ground black pepper


  1. For the Parsley Sauce:

    In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.

    For the Beef Pops: 

    Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.

    Preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.

    To serve:

    Arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.