Description

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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Each bite is packed with bold flavor, thanks to the caramelized edges, smoky grill marks, and tropical pineapple that balances the richness of the steak.

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Ingredients

Scale

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

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Instructions

Step 1: Make the Teriyaki Marinade

In a bowl, whisk together soy sauce, pineapple juice, honey, brown sugar, garlic, ginger, and rice vinegar.
Set aside ¼ cup of the marinade for brushing during grilling.
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

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

Step 3: Prepare the Kabobs

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

Step 4: Grill the Kabobs

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

Step 5: Garnish & Serve

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

Notes

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.