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Flavorful Brazilian Churrasco Picanha Skewers Recipe with Chimichurri and Pineapple

Brazilian Churrasco Picanha Skewers - featured image
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Juicy picanha beef skewers grilled to perfection with caramelized pineapple and bright, herbaceous chimichurri sauce. This quick and easy Brazilian churrasco recipe is perfect for gatherings and packed with bold flavors.

Ingredients

Scale
  • 2 pounds picanha beef roast, trimmed and cut into 1.5-inch cubes
  • 1 fresh pineapple, peeled and cut into 1.5-inch chunks
  • Coarse sea salt or kosher salt, for seasoning
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Trim excess silver skin from the picanha roast if needed, then cut into even 1.5-inch cubes. Cut the fresh pineapple into 1.5-inch chunks.
  2. In a mixing bowl, combine chopped parsley, oregano, minced garlic, red pepper flakes, olive oil, and red wine vinegar. Stir well and season with salt and black pepper. Let sit for at least 10 minutes to meld flavors.
  3. Alternate threading beef cubes and pineapple chunks onto skewers, leaving space between pieces for even cooking.
  4. Drizzle olive oil over the skewers and sprinkle generously with coarse salt and freshly ground black pepper.
  5. Preheat grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.
  6. Grill skewers for 4-6 minutes per side, turning once, until beef reaches desired doneness (135°F for medium-rare) and pineapple is caramelized and slightly charred.
  7. Remove skewers and let rest for 5 minutes to lock in juices. Serve hot with chimichurri sauce drizzled on top or on the side.

Notes

Use the fat cap on picanha for best flavor and juiciness. Soak wooden skewers for 30 minutes before grilling to prevent burning. Let skewers rest after grilling to redistribute juices. Chimichurri tastes better after resting for a few hours or overnight. For extra smoky flavor, add soaked wood chips to charcoal. Avoid crowding the grill for even cooking.

Nutrition

Keywords: Brazilian churrasco, picanha skewers, chimichurri sauce, grilled pineapple, barbecue, Brazilian beef recipe, summer grilling, easy skewers

Find it online: https://elaraeats.com/flavorful-brazilian-churrasco-picanha-skewers-recipe-with-chimichurri-and-pineapple/