Name: Grilled Teriyaki Steak and Pineapple Kabobs
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American (Asian-inspired fusion)
Ingredients: 1.5 lbs steak (sirloin, ribeye, 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 wedges; Wooden or metal skewers; Fresh chopped parsley or green onions (for garnish, optional); ½ cup low-sodium soy sauce; ¼ cup honey; 2 tbsp brown sugar; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp cornstarch + 2 tbsp water (slurry to thicken, optional)

Description

Fire up the grill for a mouthwatering, tropical-inspired dinner with these Grilled Teriyaki Steak and Pineapple Kabobs. Juicy chunks of marinated steak are paired with sweet pineapple and colorful veggies, all grilled to perfection and glazed with a sticky, homemade teriyaki sauce. The flavor is bold, smoky, sweet, and savory—all in one irresistible bite.

Perfect for summer cookouts, weeknight grilling, or meal prep, these kabobs are fun to make, easy to customize, and always a crowd-pleaser.

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Ingredients

Scale

For the Kabobs:

1.5 lbs steak (sirloin, ribeye, 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 wedges
Wooden or metal skewers
Fresh chopped parsley or green onions (for garnish, optional)

For the Teriyaki Marinade & Glaze:

½ cup low-sodium soy sauce
¼ cup honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch + 2 tbsp water (slurry to thicken, optional)

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Instructions

Step 1: Make the Teriyaki Marinade
In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
Reserve ¼ cup of the marinade in a separate bowl to use as a glaze later.
Optional: To thicken the glaze, bring the reserved marinade to a simmer in a small saucepan, stir in the cornstarch slurry, and cook for 1–2 minutes until thickened.

Step 2: Marinate the Steak
Place steak cubes in a large bowl or zip-top bag.
Pour the remaining teriyaki marinade over the steak and mix to coat evenly.
Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

Step 3: Prep the Kabob Ingredients
While the steak marinates, prep the pineapple, peppers, and onion.
If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Step 4: Assemble the Kabobs
Thread marinated steak, pineapple, bell peppers, and onion onto skewers in a repeating pattern.
Leave a little space between each piece to allow even cooking.

Step 5: Grill the Kabobs
Preheat the grill to medium-high heat.
Lightly oil the grates to prevent sticking.
Place kabobs on the grill and cook for 10–12 minutes, turning every 2–3 minutes.
Baste with the reserved teriyaki glaze during the last few minutes for extra flavor and shine.
Steak should be caramelized on the edges and cooked to your desired doneness.

Step 6: Serve & Enjoy
Remove kabobs from the grill and let them rest for a few minutes.
Sprinkle with chopped parsley or green onions if desired.
Serve over steamed rice, noodles, or a crisp salad.

Notes

Cut Evenly – Uniform pieces of steak and vegetables ensure everything cooks at the same rate.

Marinate for Flavor – Even 30 minutes makes a big difference in taste and tenderness.

Leave Gaps – Don’t overcrowd the skewers; space helps everything grill evenly.

Baste for Shine – The thickened glaze adds a beautiful finish and extra flavor.

Rest the Meat – Let kabobs rest a few minutes before serving for juicier steak.

Prep Time: 25 minutes
Cook Time: 12 minutes
Cuisine: American (Asian-inspired fusion)