When you’re craving something smoky, savory, and kissed with sweetness, these Grilled Teriyaki Steak and Pineapple Kabobs bring all the flavor and fun. With juicy steak, caramelized pineapple, and colorful veggies glazed in a sticky teriyaki sauce, they’re the ultimate summer skewer—perfect for cookouts, weeknight dinners, or meal prep with a tropical twist.
Tender, flavorful, and just the right balance of sweet and savory, these kabobs are a guaranteed crowd-pleaser. Fire up the grill and let the magic happen—each bite is loaded with sizzling steak and juicy pineapple goodness.
Why You’ll Love This Recipe
Sweet & Savory Combo – Juicy steak and pineapple glazed in teriyaki = pure bliss.
Perfect for Grilling Season – Quick to cook, easy to serve, and great for sharing.
Colorful & Vibrant – Eye-catching kabobs that taste as good as they look.
Customizable – Add your favorite veggies or swap the protein.
Meal-Prep Friendly – Marinate ahead and grill when ready!
Ingredients You’ll Need
For the Kabobs:
- 1 ½ lbs sirloin steak, cut into 1 ½-inch cubes
- 1 ½ cups fresh pineapple chunks
- 1 red bell pepper, cut into 1 ½-inch pieces
- 1 green bell pepper, cut into 1 ½-inch pieces
- 1 small red onion, cut into chunks
- Skewers (metal or soaked wooden)
For the Teriyaki Marinade:
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
Tools You’ll Need
- Mixing bowl
- Whisk
- Grill or grill pan
- Tongs
- Skewers
- Small saucepan (for thickened sauce, optional)
Step-by-Step Instructions
Step 1: Make the Teriyaki Marinade
In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside ¼ cup of marinade for basting or serving.
Step 2: Marinate the Steak
Place cubed steak in a bowl or zip-top bag. Pour in the remaining marinade, toss to coat, and marinate for at least 30 minutes (up to 4 hours in the fridge).
Step 3: Build the Kabobs
Thread marinated steak, pineapple chunks, bell peppers, and red onion alternately onto skewers.
Step 4: Grill to Perfection
Preheat your grill to medium-high heat. Grill kabobs for 8–10 minutes, turning every 2–3 minutes and basting with reserved marinade, until steak is cooked to your preferred doneness and veggies are slightly charred.
Optional: For a thicker sauce, heat reserved marinade in a saucepan, stir in the cornstarch slurry, and simmer until glossy and thickened.
Step 5: Serve & Enjoy
Serve hot off the grill, drizzled with extra teriyaki sauce and a sprinkle of sesame seeds or green onions if desired.
Tips for Perfect Kabobs
- Soak Wooden Skewers – Prevent burning by soaking wooden skewers in water for 30 minutes before grilling.
- Even Cuts = Even Cooking – Try to keep steak and veggies uniform in size.
- Marinate for Flavor – Don’t skip marinating—the steak gets tender and flavorful.
- Rest the Meat – Let kabobs rest for 5 minutes before serving to keep juices in.
Serving Suggestions
- Over steamed white rice or coconut rice
- With a crisp Asian-style slaw
- Alongside grilled corn or veggie skewers
- As a platter for party-style sharing
How to Store & Reheat
Storing:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Reheat gently in a skillet or microwave. Avoid overcooking the steak.
Freezing:
Freeze raw, marinated steak and pineapple separately (without veggies) for up to 2 months.
Frequently Asked Questions
Can I use chicken instead of steak?
Definitely! Chicken thighs or breasts also work beautifully with teriyaki.
Can I use canned pineapple?
Yes, but fresh pineapple holds up better on the grill and caramelizes beautifully.
What cut of steak is best?
Sirloin is affordable and tender, but ribeye or NY strip can make it extra juicy.
Can I make these in the oven?
Absolutely! Broil kabobs for 8–10 minutes, flipping halfway, for great results indoors.
Preparation Time: 15 minutes
Marinating Time: 30 minutes to 4 hours
Cooking Time: 10 minutes
Cuisine: Asian-Inspired
Grilled Teriyaki Steak and Pineapple Kabobs
- Total Time: 25 minutes
Description
When you’re craving something smoky, savory, and kissed with sweetness, these Grilled Teriyaki Steak and Pineapple Kabobs bring all the flavor and fun. With juicy steak, caramelized pineapple, and colorful veggies glazed in a sticky teriyaki sauce, they’re the ultimate summer skewer—perfect for cookouts, weeknight dinners, or meal prep with a tropical twist.
Tender, flavorful, and just the right balance of sweet and savory, these kabobs are a guaranteed crowd-pleaser. Fire up the grill and let the magic happen—each bite is loaded with sizzling steak and juicy pineapple goodness.
Ingredients
For the Kabobs:
-
1 ½ lbs sirloin steak, cut into 1 ½-inch cubes
-
1 ½ cups fresh pineapple chunks
-
1 red bell pepper, cut into 1 ½-inch pieces
-
1 green bell pepper, cut into 1 ½-inch pieces
-
1 small red onion, cut into chunks
-
Skewers (metal or soaked wooden)
For the Teriyaki Marinade:
-
½ cup soy sauce
-
¼ cup brown sugar
-
2 tablespoons honey
-
2 tablespoons rice vinegar
-
1 tablespoon sesame oil
-
2 cloves garlic, minced
-
1 teaspoon fresh ginger, grated
-
1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
Instructions
Step 1: Make the Teriyaki Marinade
In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside ¼ cup of marinade for basting or serving.
Step 2: Marinate the Steak
Place cubed steak in a bowl or zip-top bag. Pour in the remaining marinade, toss to coat, and marinate for at least 30 minutes (up to 4 hours in the fridge).
Step 3: Build the Kabobs
Thread marinated steak, pineapple chunks, bell peppers, and red onion alternately onto skewers.
Step 4: Grill to Perfection
Preheat your grill to medium-high heat. Grill kabobs for 8–10 minutes, turning every 2–3 minutes and basting with reserved marinade, until steak is cooked to your preferred doneness and veggies are slightly charred.
Optional: For a thicker sauce, heat reserved marinade in a saucepan, stir in the cornstarch slurry, and simmer until glossy and thickened.
Step 5: Serve & Enjoy
Serve hot off the grill, drizzled with extra teriyaki sauce and a sprinkle of sesame seeds or green onions if desired.
Notes
Soak Wooden Skewers – Prevent burning by soaking wooden skewers in water for 30 minutes before grilling.
Even Cuts = Even Cooking – Try to keep steak and veggies uniform in size.
Marinate for Flavor – Don’t skip marinating—the steak gets tender and flavorful.
Rest the Meat – Let kabobs rest for 5 minutes before serving to keep juices in.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: Asian-Inspired
