Grilled Steak, Pineapple & Pepper Kebabs

Grilled Steak, Pineapple & Pepper Kebabs

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  • 8 wooden skewers
  • 1½ lbs. top sirloin
  • 1/2 cup Soy Vay® Island Teriyaki Marinade & Sauce
  • 1 red pepper
  • 1 green pepper
  • 1½–2 lbs. pineapple
  • 1 small red onion
  • 3 Tbsp. olive oil
  • salt and pepper, to taste


  • 1.
    Cut the steak into 1½ inch cubes and place it in a shallow dish or resealable plastic container.
  • 2.
    Pour the Island Teriyaki sauce over top and turn until evenly coated.
  • 3.
    Cover and marinate in the fridge for 3½ hours.
  • 4.
    When the meat is ready, discard any leftover marinade.
  • 5.
    Soak the wooden skewers in water while prepping (for at least 30 minutes).
  • 6.
    Chop the peppers and red onion into large squares.
  • 7.
    Cut the pineapple into 1½ inch wedges.
  • 8.
    Combine in a large mixing bowl and toss with olive oil and season to taste with salt and pepper.
  • 9.
    Prepare a charcoal grill for direct cooking over medium-high heat.


  • 1.
    Thread the beef, fruit, and vegetables onto skewers.
  • 2.
    Cook the kebabs on the grill, turning occasionally, until veggies are tender and the beef has reached an internal temperature of 145ºF.
  • 3.
    Baste with extra Island Teriyaki sauce.
  • 4.
    Serve immediately.



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