Recipe: Pineapple Kush-Infused Beef Satay

Southeast Asian cooking has the rare ability to please all of your taste buds. One simple bite will thrill both your sweet, salty, bitter, sour, and savory taste receptors.

Southeast Asian cooking has the rare ability to please all of your taste buds. One simple bite of this dish will thrill both your sweet, salty, bitter, sour and savory taste receptors — while providing a nice dose of cannabinoids.


A dish like Pineapple Kush Beef Satay is great on days when you want to taste something exotic and please your tongue all in one bite. The buttery sweet pineapple flavor profiles of the Pineapple Kush will deepen the existing fruit notes in this dish, and its high CBD-to-THC ratio will produce a creative, happy and social feeling that helps to combat stress and anxiety.

Not only does it taste great, it also adds experience to your cooking arsenal. Entertain your friends with both a great tasting and aesthetically pleasing meal.

Mise en Place:

• 2 pound beef flank steaks

• 1/2 cup pineapple juice

• 1/4 cup lime juice

• 1/2 cup minced sweet onion

• 1/2 cup and 2 tablespoon soy sauce

• 2/4 cup olive oil infused with 3 grams Pineapple Kush

• 2 tablespoon minced pineapple

• 2 tablespoon sweet molasses

• 2 tablespoon sesame oil

• 1 tablespoon fresh minced garlic

• 2 minced dried red chilies

• black and white sesame seeds

Directions:

Step 1: Mix 1/4 cup infused olive oil with 1 tablespoon minced pineapple, 1 minced red chili, 2 tablespoon soy sauce, 1 tablespoon sesame oil and 1 tablespoon sweet molasses. This will be a mixture you finish the dish with. Cover and set aside.

Step 2: In another bowl combine 1/2 cup pineapple juice, 1/4 cup lime juice, 1/2 cup minced sweet onion, 1/2 cup soy sauce, 1/2 cup infused olive oil, 1 tablespoon sweet molasses, 1 tablespoon sesame oil, 1 tablespoon fresh minced garlic and one minced red chili.

Step 3: Cut the flanks into strips and place into the mixture to marinate overnight. Before closing the bag, be sure to pierce the meat all over with a fork, so that the marinade penetrates the meat.

Step 4: When the meat is done marinating, and you are ready to serve it, skewer and grill for approximately 4-5 minutes on each side until medium rare.

Step 5: Serve with long grain sticky rice and you may drizzle your cannabis sauce over your meat that you set aside earlier. Sprinkle with sesame seeds as desired. If you choose not to drizzle the sauce, serve with a dipping bowl and share with friends. This recipe serves 4-8 people depending on how many doses you want to ingest. Enjoy!

Strain Substitution:

I would recommend any strains whose terpenes match the sweet citrus and pineapple flavor profiles of the Pineapple Kush. Golden Pineapple, Pineapple, and Pineapple Express would be ideal strains to choose from. Be creative, follow your nose/taste buds, and have fun with it.

Dosage:

If Pineapple Kush’s THC content tests around 21 percent, the 21 percent of 1,000 mg would be 210 mg per gram. Substitute the number of your THC percentage and do the math to figure out your desired dosage per tablespoon or teaspoon. In this recipe 2/4 cup has 8 tablespoons, so the dosage would be 78.6 mg. There are 24 teaspoons in 2/4 cup, so it would be 26.3 mg per teaspoon. Adjust the dosage accordingly to your dinner.

TELL US, do you ever grill with cannabis oil?

Jessica Catalano is a professional cannabis chef, writer, cannabis food blogger, author of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine, a medical cannabis patient herself, and the pioneer of strain specific cannabis cuisine for flavor. She is a medical cannabis and cannabis lifestyle advocate who lives in Summit County, Colorado that has combined her two loves of food and cannabis into stylish medicated strain specific dishes for MMJ patients.

1 Comment

  1. Dave

    June 5, 2017 at 9:14 am

    What fucking asshat created this recipe? The ingredient list states that you need “2/4” of a cup of infused olive oil. You do know that’s half a cup, right? Someone failed math class. Then, in the recipe, you state to use 1/4 cup in step 1, and another 1/2 cup in step 2. That’s 3/4 of a cup total, not the 1/2 cup (sorry, 2/4) listed in the required ingredients. All I can say is this shit must be good, cuz you were obviously way too high to write this recipe! Ha

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