This Grilled Pineapple Teriyaki Steak Shish Kabob recipe is perfect for Summer BBQ’s, but also easy enough to whip up for dinner anytime!
My favorite season is upon us, grilling season!
Whether it’s a shish kabob, burger, hot dog, chicken or Grilled Strawberry Lemonade (yes that’s a thing!) I love grilling up fruits, veggies and meat all Summer long!
Last week, I visited my friends at San Diego 6 News to share my favorite grilled burger recipes, including Buffalo Chicken Burgers, Bruschetta Turkey Burgers and Sriracha Candied Bacon Brie Cheeseburgers. You can catch the segment on their website now, where I talk about making “a delicious piece of meat candy”! 😉
Now I get to come home and share this delicious new grilled shish kabob recipe with you!
This recipe was inspired by the sirloin found in my recent Butcher Box, a grass fed meat delivery subscription service that I’m totally obsessed with!
Join ButcherBox today and you will automatically get the bacon “add on” for free your first month! Free bacon?! Oh yeah!
They’re also giving my friends and followers $10 OFF their first box with the code whitneybond. Enter it on the last page of checkout before May 20, 2016 to redeem the offer!
Now let’s make some kabobs!
- 1 cup teriyaki sauce (divided)
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup brown sugar
- 4 cloves garlic (crushed)
- 1 tsp ginger (grated)
- 1 tbsp cornstarch
- 1 tbsp water
- ½ cup pineapple juice
- 1 tsp crushed red pepper
- 10 oz sirloin (cut into 1 ½ inch cubes)
- 1 green bell pepper (cut in 1 ½ inch squares)
- 1 red bell pepper (cut in 1 ½ inch squares)
- 1 large red onion (cut in 1 ½ inch squares)
- ½ fresh pineapple (cut into 1 ½ inch cubes)
Begin by preparing the teriyaki sauce.
Heat a saucepan on the stove over medium heat, add the soy sauce, mirin, brown sugar, garlic and ginger to the pan, whisk to combine. Bring to a boil, then simmer 4-5 minutes.
In a small bowl, combine the cornstarch and water. Add this to the boiling sauce and whisk together, reduce the heat to low and simmer 3-4 minutes. Remove from the heat and set aside to cool.
Once cooled, place ½ cup of teriyaki sauce in a large bowl (reserve the remaining ½ cup of teriyaki sauce), whisk in the pineapple juice and crushed red pepper. Add the sirloin.
Place in the refrigerator and marinate for at least 15 minutes, or up to 5 hours.
Remove the steak from the marinade and skewer with the bell peppers, onion and pineapple.
Heat one side of a grill over medium heat & another side over low heat. Grill skewers over medium heat until beef is well seared on all sides, about 3 minutes per side.
Move skewers to the low heat side of the grill and brush all over with reserved teriyaki sauce. Cover grill and continue to cook 5-7 minutes. Transfer skewers to platter and let rest for 5 minutes before serving.
I served these with a side of Mexican Restaurant Style Rice for a really delicious dinner!
Today’s post was sponsored by ButcherBox. Some of the links within the post are affiliate links. Thanks for supporting all of the great WhitneyBond.com partners like ButcherBox!
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