Name: Grilled Teriyaki Steak and Pineapple Kabobs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American Asian-Inspired
Ingredients: 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); 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); 1 tbsp sesame seeds (optional); 2 tbsp chopped green onions; Lime wedges (optional for serving)

Description

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.

Want more delicious grill-friendly recipes? Sign up now and get weekly ideas delivered to your inbox!

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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.

Notes

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.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 12 minutes
Cuisine: American Asian-Inspired