Grilled Steak Kabobs with Pineapple & Pepper

Grilled Steak Kabobs with Pineapple & Pepper

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Prep:  1h  |  Cook:  8m  |  Total:  1h 8m

Servings: 4



  • 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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