Grilled Teriyaki and Pineapple Beef Kabobs Recipe
Juicy, fresh pineapple, tender steak bites, and fresh vegetables galore make up these tasty Teriyaki Beef Kabobs.
Okay, folks. It is June, so for a whole lot of us, grilling season is NOW. Typically we are a burger, brat, and chicken grilling sort of family, but kabobs put out a Sirens call. Juicy, fresh pineapple, tender steak bites, and fresh vegetables galore make up these tasty Teriyaki Beef Kabobs.
A few notes on the preparation. Until you are ready to assemble the kabobs, keep the pineapple and meat separate so that the meat doesn’t break down and get mushy. That means don’t add the pineapple to your marinade and stash it in the fridge for hours on end.
As for the number of kabobs this recipe makes, it will vary somewhat depending on how much beef you use, how large (or small) your vegetables are, and so on. I got about 18 skewers worth but I had extra meat to use, and I also used a prepared whole fresh pineapple which was quite a bit of fruit. I would suggest having a few extra skewers ready to use just to be safe.
I had a few tablespoons of teriyaki sauce in the fridge that I was trying to use up, so I brushed on just a bit to give the kabobs a nice sheen before snapping a picture, but this isn’t a requirement.
If you have leftovers, simply remove the skewers and add them to freshly made sushi rice. Enjoy!
Teriyaki & Pineapple Beef Kabobs
For the marinade:
- 1/2 cup packed light brown sugar
- 1/4 cup soy sauce
- 4 large garlic cloves crushed
- 1 teaspoon ground ginger
For the kabobs:
- 2 pounds boneless beef top sirloin cut into bite-sized cubes
- 2 19 ounce cans pineapple chunks, drained (Alternatively, you could do what I did and prepare 1 fresh pineapple. Twist off the top, cut in half lengthwise, then in half again, slice off the hard skin, trim off the core and cut into bite-sized chunks.)
- 1 orange bell pepper seeds removed and cut into large chunks
- 1 red bell pepper seeds removed and cut into large chunks
- 2 small zucchini cut off the ends, cut into thick slices
- 1 small yellow squash cut off the ends, cut into thick slices
- 1 small carton mushroom caps cleaned and stems removed
- 1 large onion cut into large chunks
- olive oil
- salt and pepper
- 12-18 wooden or metal skewers If using wooden, you need to soak them for an hour before grilling
- Whisk brown sugar, soy sauce, garlic, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1-2 hours, flipping the bag several times as the meat marinates.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove beef from the marinade. Discard the remaining marinade.
- Thread beef, pineapple, bell peppers, onions, mushrooms, zucchini, and yellow squash onto skewers. Lightly brush the kabobs with olive oil and sprinkle with salt and pepper. Go easy on the salt since the marinade uses soy which is very salty.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.
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