Grilled Teriyaki Steak and Pineapple Kabobs

Fire up the grill and treat yourself to these Grilled Teriyaki Steak and Pineapple Kabobs—juicy, savory-sweet skewers that scream summer flavor! Tender steak is marinated in a rich teriyaki glaze, then grilled alongside caramelized pineapple, bell peppers, and red onion for a colorful, flavorful dish that’s perfect for cookouts, family dinners, or backyard BBQs.

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Why You’ll Love This Recipe
Bold Teriyaki Flavor – Sweet, salty, and umami-packed marinade that tenderizes the steak.
Balanced & Colorful – A mix of juicy steak, sweet pineapple, and crisp vegetables.
Perfect for Grilling – A great recipe to show off your grill skills!
Make-Ahead Friendly – Prep the marinade and skewer ingredients ahead of time.
Crowd-Pleaser – Loved by kids and adults, great for entertaining.

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Ingredients You’ll Need

For the Marinade & Steak:

• 1½ lbs sirloin or flank steak, cut into 1½-inch cubes
• ½ cup low-sodium soy sauce
• ¼ cup honey
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For the Kabobs:

• 1½ cups fresh pineapple chunks
• 1 large red bell pepper, cut into 1½-inch pieces
• 1 large green bell pepper, cut into 1½-inch pieces
• 1 red onion, cut into wedges
• 1 tbsp vegetable oil (for brushing)
• Salt and pepper to taste
• Bamboo or metal skewers (if using bamboo, soak in water for 30 minutes)

For Garnish & Serving:

• Sesame seeds
• Sliced green onions
• Steamed white rice or coconut rice
• Lime wedges (optional)

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Tools You’ll Need

• Grill or grill pan
• Mixing bowls
• Zip-top bag or container for marinating
• Knife and cutting board
• Basting brush
• Skewers
• Tongs

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Step-by-Step Instructions

Step 1: Prepare the Marinade

1. In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
2. Pour half of the marinade into a zip-top bag or bowl with the steak cubes. Marinate for at least 1 hour, preferably 4–6 hours or overnight in the refrigerator.
3. Reserve the remaining marinade for basting and sauce.

Step 2: Thicken the Reserved Marinade
4. Pour the reserved marinade into a small saucepan.
5. Bring to a gentle simmer over medium heat.
6. Stir in the cornstarch slurry and cook for 2–3 minutes until thickened.
7. Remove from heat and set aside.

Step 3: Assemble the Kabobs
8. Preheat your grill or grill pan to medium-high heat.
9. Thread the marinated steak, pineapple chunks, bell peppers, and red onion onto skewers in alternating patterns.
10. Brush the kabobs lightly with oil and sprinkle with a little salt and pepper.

Step 4: Grill the Kabobs
11. Place skewers on the preheated grill.
12. Grill for about 8–10 minutes, turning every 2–3 minutes, until steak is cooked to your desired doneness and vegetables are lightly charred.
13. During the last few minutes, baste kabobs with the thickened teriyaki sauce for a sticky, flavorful glaze.

Step 5: Garnish and Serve
14. Remove kabobs from the grill and let rest for a couple of minutes.
15. Garnish with sesame seeds and sliced green onions.
16. Serve hot over steamed rice with lime wedges on the side.

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Tips for Perfect Teriyaki Steak Kabobs
Cut Steak Evenly – Uniform cubes ensure even cooking.
Don’t Overcrowd the Skewers – Leave a little space between pieces for better heat circulation.
Use Fresh Pineapple – It caramelizes beautifully and adds a natural sweetness.
Marinate Overnight – For the deepest flavor and most tender steak.
Use a Meat Thermometer – Aim for 130–135°F for medium-rare, 140–145°F for medium.

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Serving Suggestions
Coconut Rice – Creamy and aromatic, pairs wonderfully with teriyaki flavors.
Asian Cucumber Salad – A refreshing, crunchy side.
Grilled Corn – Add a smoky, sweet element to the plate.
Chili-Lime Slaw – Bright, tangy slaw balances the sweet glaze.
Mango Salsa – Adds tropical flair and freshness.

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How to Store & Reheat

Storing:

• Store leftover kabobs (removed from skewers) in an airtight container in the fridge for up to 3 days.
• Keep sauce separate if possible.

Reheating:

• Skillet: Reheat in a hot skillet over medium heat for 3–4 minutes.
• Microwave: Use short bursts to avoid overcooking the steak.
• Oven: Wrap in foil and reheat at 300°F for about 10 minutes.

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Frequently Asked Questions

1. Can I use chicken instead of steak?
Yes! Chicken thighs or breast work perfectly—adjust grill time accordingly.

2. What’s a good veggie substitute?
Zucchini, cherry tomatoes, or mushrooms are great options.

3. Can I make this without a grill?
Yes, a grill pan or even the oven (broil setting) will work.

4. Can I make these in advance?
You can assemble the skewers a few hours ahead and keep them chilled until ready to grill.

5. Is there a gluten-free option?
Use gluten-free soy sauce or tamari in the marinade.

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Final Thoughts
Grilled Teriyaki Steak and Pineapple Kabobs are a summer favorite that never goes out of style. They combine the best of both worlds—savory, juicy steak with sweet, caramelized pineapple and a sticky, umami-rich glaze. Whether you’re hosting a backyard barbecue or looking for a quick weeknight dinner, this recipe will hit the spot every time.

Give it a try and bring bold, grilled flavor to your table. Don’t forget to share your kabob creations and tag your plate—we’d love to see it!

Preparation Time: 20 minutes
Marinating Time: 1–6 hours
Cooking Time: 10 minutes
Cuisine: Asian-Inspired / American Grill

Nutritional Information (Per Serving):
Calories: 390 | Protein: 28g | Carbohydrates: 22g | Fat: 22g | Fiber: 2g | Sodium: 750mg

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