Hawaiian-Style Teriyaki Beef Kabobs Recipe

Ingredients

• 240 ml (1 cup)pineapple juice
• 240 ml (1 cup)soy sauce
• 100 g (1/2 cup)brown sugar
• 15 ml (1 tablespoon)ketchup
• 1 tablespoonminced garlic
• 1 teaspoongrated ginger
• 680 g (1 1/2 pounds)beef sirloin, cut into 5 cm (2-inch) cubes
• 1red onion, quartered and halved
• 1red pepper, sliced into 5 cm (2-inch) pieces
• 300 g (2 cups)pineapple chunks

Instructions

1. 1

   Mix the marinade

   Whisk the pineapple juice, soy sauce, brown sugar, ketchup, garlic and ginger together in a bowl.

2. 2

   Marinate the beef

   Put the beef cubes in a bag and pour in the marinade. Refrigerate for at least 2 hours and up to 8 hours.

3. 3

   Heat the grill

   When ready to grill, preheat the grill to medium-high, about 200–230°C (400–450°F).

4. 4

   Prepare the beef

   Take the beef out of the marinade, reserving the marinade, and leave the beef at room temperature for 10 minutes.

5. 5

   Thread the skewers

   Thread onion, pepper, pineapple and beef pieces onto skewers until each one is full.

6. 6

   Grill the kabobs

   Set the skewers over direct heat and grill for 8–12 minutes, turning them halfway through.

7. 7

   Heat the marinade

   While the kabobs cook, pour the reserved marinade into a saucepan and bring it to a simmer over medium heat.

8. 8

   Reduce the sauce

   Simmer rapidly for 5–10 minutes, until the sauce has reduced and thickened slightly.

9. 9

   Glaze and serve

   Brush the teriyaki sauce over the grilled kabobs to serve.

What are Hawaiian-style teriyaki beef kabobs?

These kabobs bring together grilled beef, vegetables and pineapple with a teriyaki-style glaze. Teriyaki is associated with Japanese cooking, while this Hawaiian-style combination leans into the sweet, tangy flavour of pineapple.

The version here works by using one marinade for the sirloin and then reducing a reserved portion into a glossy finishing sauce. Onion, pepper and pineapple add variety to each skewer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 569 calories, 41g protein, 46g carbs, 25g fat.

The beef provides most of the protein, while the pineapple juice, brown sugar and pineapple contribute much of the carbohydrate. Sirloin and the oil-free glaze contribute the fat; serve a skewer portion with extra vegetables or a side salad to balance the plate.

The marinade and its flavours

Sweet and savoury: pineapple juice and brown sugar balance the salty depth of soy sauce. Ketchup, garlic and ginger round out the mixture with tang and aromatic flavour.

Marinating time: give the beef at least 2 hours, and no more than 8 hours, in the refrigerator. This gives the cubes time to take on the marinade's flavour before grilling.

Threading the skewers

Even pieces: the recipe cuts the sirloin and pepper into roughly 5 cm (2-inch) pieces, which helps them cook at a similar pace. Keep the onion sections and pineapple chunks a workable size for threading.

Room to cook: fill each skewer as directed, but avoid packing the pieces so tightly that heat cannot reach their edges. If using wooden skewers, follow the package guidance for preparing them.

Grilling and checking doneness

Direct heat: grill at medium-high, around 200–230°C (400–450°F), for 8–12 minutes, turning halfway through. The exact time can vary with the grill and the size of the beef pieces.

Doneness: check the centre of a beef cube with a food thermometer rather than relying on colour alone. Take care when handling the hot skewers.

Turning the marinade into sauce

Keep it separate: reserve the marinade before it touches the raw beef, then simmer it in a saucepan while the kabobs cook. Bring it to a rapid simmer for 5–10 minutes, until it reduces and thickens slightly.

Finish: brush the cooked kabobs with the sauce just before serving. This gives the skewers a sweet-savoury glaze without applying the uncooked marinade directly to them.

What to serve alongside

Rice: plain steamed rice is a straightforward accompaniment that catches any extra teriyaki sauce. For a fuller plate, add a crisp salad or simply cooked greens.

Keep sides simple: the skewers already include beef, onion, pepper and pineapple. Choose a side that will not compete with the glaze's sweet and savoury notes.

Recipe notes & tips

• Cut the beef and pepper into similarly sized pieces so they cook more evenly.
• Keep the beef in the refrigerator throughout its 2–8-hour marinating time.
• Reserve the marinade before adding the beef so it can be used for the sauce.
• Turn the skewers halfway through the 8–12-minute grilling time.
• Simmer the reserved marinade until it has reduced and thickened slightly before brushing it on.
• Check beef doneness with a food thermometer, as grill temperatures and cooking times can vary.

Variations

• Add courgette: thread thick slices between the beef and other vegetables.
• Use chicken: cut it into even-sized pieces and cook until safely done throughout.
• Try yellow pepper: swap it for the red pepper for a different colour and mild sweetness.
• Make it spicier: add chilli to the marinade to give the glaze a little heat.
• Serve with rice: add steamed rice to make the skewers a more substantial meal.

Common mistakes to avoid

• Over-marinating: keep the beef to the stated 2–8 hours in the refrigerator.
• Crowding the skewer: leave a little space between pieces so heat can reach their edges.
• Guessing doneness: check the centre of a beef cube with a food thermometer.
• Using raw marinade as a glaze: simmer the reserved marinade rapidly for 5–10 minutes first.
• Skipping the turn: rotate the skewers halfway through grilling for more even cooking.

How to store

Refrigerate leftover kabobs in a covered container within 2 hours and use within 3–4 days. Reheat until hot throughout, either in the oven or in a covered pan; the beef may become firmer if reheated for too long.

Frequently asked questions