Grilled Teriyaki Steak and Pineapple Kabobs

These Grilled Teriyaki Steak and Pineapple Kabobs are the ultimate combo of sweet, savory, and smoky. Tender steak chunks are marinated in a flavorful teriyaki sauce, then skewered with juicy pineapple and crisp veggies before hitting the grill. It’s a fun, colorful meal perfect for backyard barbecues, weeknight dinners, or anytime you’re craving bold, grilled flavor.

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Why You’ll Love This Recipe
Sweet & Savory – The perfect balance of grilled pineapple and teriyaki-glazed steak.
Easy to Prep – Simple marinade and quick grill time make this a no-fuss favorite.
Colorful & Fun – Great for parties, family dinners, or entertaining guests.
Customizable – Use your favorite veggies or even swap the protein.
Meal Prep Friendly – Marinate ahead of time and grill when ready.

Ingredients You’ll Need

For the Teriyaki Marinade:

• ½ cup low-sodium soy sauce
• ¼ cup pineapple juice
• 2 tbsp honey
• 1 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

For the Kabobs:

• 1.5 lbs beef steak (sirloin or flank), cut into 1.5-inch cubes
• 2 cups fresh pineapple chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 zucchini, sliced into thick rounds
• Olive oil, for brushing
• Salt and pepper, to taste
• Wooden or metal skewers

For Garnish & Serving:

• Sesame seeds (optional)
• Chopped green onions
• Steamed rice or grilled flatbread
• Extra teriyaki sauce for drizzling

Tools You’ll Need

• Mixing bowl
• Whisk
• Grill or grill pan
• Tongs
• Skewers (soaked in water if wooden)
• Small saucepan (for optional sauce thickening)
• Basting brush

Step-by-Step Instructions

Step 1: Make the Teriyaki Marinade

1. In a bowl, whisk together soy sauce, pineapple juice, honey, brown sugar, garlic, ginger, and rice vinegar.
2. Set aside ¼ cup of the marinade for brushing during grilling.
3. If thickening the remaining marinade for serving, heat it in a small saucepan and whisk in the cornstarch-water slurry. Simmer until thickened, then remove from heat.

Step 2: Marinate the Steak

1. Place steak cubes in a large resealable bag or bowl.
2. Pour in the remaining marinade, mix to coat well, and cover or seal.
3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 3: Prepare the Kabobs

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Thread steak, pineapple chunks, bell peppers, onion, and zucchini onto skewers in an alternating pattern.
3. Brush lightly with olive oil and sprinkle with salt and pepper.

Step 4: Grill the Kabobs

1. Preheat your grill or grill pan over medium-high heat.
2. Grill the kabobs for about 8–10 minutes, turning every 2–3 minutes to cook evenly.
3. During the last few minutes, brush with the reserved marinade for extra flavor and shine.
4. Remove from heat once the steak is cooked to your preferred doneness and veggies are slightly charred.

Step 5: Garnish & Serve

1. Sprinkle with sesame seeds and chopped green onions for extra texture and color.
2. Serve hot with steamed rice, quinoa, or warm grilled flatbread.
3. Drizzle with thickened teriyaki sauce if desired.

Tips for Perfect Kabobs
Cut Evenly – Keep steak and veggies uniform in size for even cooking.
Don’t Overcrowd – Leave a little space between pieces on the skewers for better grilling.
Marinate Ahead – More marinating time equals deeper flavor.
Use Fresh Pineapple – Canned pineapple tends to be too soft and won’t grill as well.
Rest the Meat – Let kabobs rest a few minutes off the grill to retain juiciness.

Serving Suggestions
Coconut Rice – Complements the tropical pineapple flavor perfectly.
Asian Slaw – Adds a crunchy, tangy side to balance the richness.
Chili Garlic Sauce – For those who want a spicy kick.
Grilled Corn – Another fun addition to a summer plate.

How to Store & Reheat

Storing:

• Refrigerate: Store leftover kabobs in an airtight container for up to 3 days.
• Separate skewers if needed for easier storage.

Reheating:

• Grill or Skillet: Reheat on a grill pan or skillet over medium heat for best texture.
• Oven: Bake at 350°F for about 10 minutes.
• Microwave: Heat in 30-second bursts, though steak may lose some tenderness.

Frequently Asked Questions

1. Can I use a different protein?
   Yes! Chicken, tofu, or shrimp work great with this marinade and method.
2. Do I need to cook the marinade before using it?
   Not for marinating, but any leftover marinade for serving should be cooked and thickened first.
3. How do I prevent the steak from overcooking?
   Use a meat thermometer and pull the kabobs off at 135°F for medium-rare or 145°F for medium.
4. Can I grill these in the oven?
   Yes! Use your oven’s broiler and cook kabobs on a foil-lined baking sheet, turning occasionally.
5. Can I make these ahead of time?
   Absolutely. Assemble and marinate the kabobs ahead, then grill when ready to serve.

Final Thoughts
Grilled Teriyaki Steak and Pineapple Kabobs are a sizzling summer favorite that deliver on all fronts—flavor, texture, and presentation. The smoky-sweet combo of charred pineapple and tender steak glazed with homemade teriyaki sauce is nothing short of irresistible.

Whether you’re throwing a backyard cookout or just craving something different for dinner, these kabobs are sure to impress. Try them once and they’ll become a staple in your grilling rotation!

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 380 | Protein: 33g | Carbohydrates: 25g | Fat: 16g | Fiber: 3g | Sodium: 600mg

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