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:
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1 ½ lbs sirloin steak, cut into 1 ½-inch cubes
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1 ½ cups fresh pineapple chunks
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1 red bell pepper, cut into 1 ½-inch pieces
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1 green bell pepper, cut into 1 ½-inch pieces
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1 small red onion, cut into chunks
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Skewers (metal or soaked wooden)
For the Teriyaki Marinade:
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½ cup soy sauce
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¼ cup brown sugar
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2 tablespoons honey
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2 tablespoons rice vinegar
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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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