Name: Grilled Teriyaki Steak and Pineapple Kabobs
Prep time: PT-484698H35M43S
Cook time: 10 min
Cuisine: Asian-Inspired / American Grill
Ingredients: 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); 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); Sesame seeds; Sliced green onions; Steamed white rice or coconut rice; Lime wedges (optional)

Description

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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Ingredients

Scale

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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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.

Notes

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.

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