Grilled Teriyaki Steak and Pineapple Kabobs

Juicy, tender steak chunks paired with sweet pineapple and colorful vegetables—these Grilled Teriyaki Steak and Pineapple Kabobs are summer grilling perfection. Marinated in a rich, homemade teriyaki sauce, the steak soaks up bold, savory-sweet flavors while the pineapple caramelizes beautifully on the grill. Whether you’re entertaining guests or just want a flavorful weeknight meal, these kabobs are easy, vibrant, and bursting with tropical flair.

Grilled to perfection and packed with flavor, they’re a must-try for any barbecue or family dinner night.

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Why You’ll Love This Recipe

• Flavor-Packed Marinade – Sweet and savory teriyaki soaks into every bite.
• Perfectly Grilled – Juicy steak and charred pineapple caramelize beautifully over the flame.
• Colorful & Fun to Eat – A vibrant mix of steak, fruit, and veggies on a stick.
• Make Ahead Friendly – Marinate the steak ahead of time for easy assembly.
• Great for Entertaining – Ideal for BBQs, parties, and cookouts.

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Ingredients You’ll Need

For the Kabobs:

• 1½ lbs beef sirloin steak, cut into 1½-inch cubes
• 2 cups fresh pineapple chunks
• 1 red bell pepper, cut into 1½-inch pieces
• 1 yellow bell pepper, cut into 1½-inch pieces
• 1 red onion, cut into chunks
• Wooden or metal skewers
• Olive oil (for brushing grill grates)

For the Teriyaki Marinade:

• ½ cup low-sodium soy sauce
• 3 tbsp honey or brown sugar
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)

For Garnish:

• 1 tbsp sesame seeds (optional)
• 2 tbsp chopped green onions
• Lime wedges (optional for serving)

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Tools You’ll Need

• Mixing bowl or zip-top bag for marinating
• Grill or grill pan
• Skewers (soak wooden ones for 30 minutes if using)
• Tongs
• Small saucepan (for thickening sauce, optional)

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Step-by-Step Instructions

Step 1: Make the Teriyaki Marinade
In a bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
Reserve ⅓ cup for brushing later, and use the rest to marinate the steak.

Step 2: Marinate the Steak
Place steak cubes in a large zip-top bag or bowl.
Pour in the marinade and mix to coat evenly.
Seal and refrigerate for at least 1 hour, or up to 8 hours for best flavor.

Step 3: Prep the Kabobs
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread marinated steak, pineapple chunks, bell peppers, and onion onto the skewers, alternating for a colorful pattern.

Step 4: Preheat the Grill
Preheat grill to medium-high heat (about 400°F).
Brush the grates with oil to prevent sticking.

Step 5: Grill the Kabobs
Place skewers on the grill and cook for 10–12 minutes, turning every few minutes for even char and doneness.
Brush with reserved marinade during the last few minutes for extra flavor.

Optional: Thicken the Extra Marinade
In a small saucepan, heat reserved marinade to a simmer.
Whisk in cornstarch slurry and stir until thickened, about 2 minutes.
Use as a glaze or dipping sauce.

Step 6: Garnish and Serve
Remove kabobs from the grill and let rest for 5 minutes.
Sprinkle with sesame seeds and green onions.
Serve with lime wedges and extra sauce on the side if desired.

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Tips for the Best Kabobs

• Use Sirloin or Strip Steak – These cuts stay juicy and are easy to grill.
• Don’t Overcrowd Skewers – Leave a little space between pieces for even cooking.
• Soak Wooden Skewers – Prevents burning over high heat.
• Prep Ahead – Chop ingredients and marinate steak the day before.
• Customize It – Add mushrooms, zucchini, or cherry tomatoes to the skewers.

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Serving Suggestions

• Steamed White or Brown Rice – A classic side to soak up the teriyaki glaze.
• Pineapple Fried Rice – Enhance the tropical flavors.
• Asian Slaw – A crunchy, refreshing salad for balance.
• Grilled Corn – Sweet and smoky, a great match for the kabobs.
• Chilled Noodles – Light sesame noodles pair beautifully with the skewers.

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How to Store & Reheat

Storing:

• Store leftover kabobs in an airtight container in the fridge for up to 3 days.
• Remove from skewers for easier storage.

Freezing:

• Freeze cooked steak and vegetables separately for up to 1 month.
• Reheat in a skillet or oven for best texture.

Reheating:

• Grill or pan-sear to re-crisp, or microwave for 1–2 minutes (note: may lose some texture).

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Frequently Asked Questions

1. Can I use chicken instead of steak?
Yes! Boneless chicken thighs or breasts also work great—adjust cooking time accordingly.

2. Can I use canned pineapple?
Yes, just make sure it’s drained well. Fresh pineapple gives better caramelization and texture.

3. Can I bake these instead of grilling?
Absolutely—bake at 425°F on a foil-lined baking sheet for 15–18 minutes, flipping halfway.

4. What’s the best steak cut for kabobs?
Sirloin is ideal, but ribeye or strip steak also work for extra tenderness.

5. Can I use store-bought teriyaki sauce?
Yes, just choose a thick, flavorful variety and brush it on during grilling.

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Final Thoughts
Grilled Teriyaki Steak and Pineapple Kabobs are the ultimate summer meal—easy, colorful, and exploding with sweet and savory flavor. The juicy steak and caramelized pineapple pair perfectly, and the vibrant veggies round it all out. Whether you’re cooking for a crowd or just spicing up your weeknight dinner, these kabobs deliver big-time flavor with minimal fuss.

Fire up the grill and give them a try—you’ll be hooked after one bite!

Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 12 minutes
Cuisine: American Asian-Inspired

Nutritional Information (Per Serving, approx. 4 servings):
Calories: 380 | Protein: 32g | Carbohydrates: 18g | Fat: 20g | Fiber: 3g | Sodium: 540mg

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