Hawaiian Steak Pineapple Kebabs (Printer-Friendly)
Tender steak, pineapple, and peppers are grilled on skewers for vibrant flavors with tropical flair.
# What You’ll Need to Cook:
→ Marinade
01 -
240 ml orange juice
02 -
120 ml low-sodium soy sauce
03 -
65 g packed light brown sugar
04 -
1 tablespoon minced garlic
→ Kebabs
05 -
900 g sirloin steak, cut into cubes
06 -
1 red bell pepper, cut into cubes
07 -
1 green bell pepper, cut into cubes
08 -
320 g fresh pineapple, cut into cubes
09 -
1 small red onion, cut into cubes
10 -
Sliced green onion, for garnish
11 -
8 metal or wood skewers
# Steps to Prepare:
01 -
In a large bowl, whisk together orange juice, soy sauce, brown sugar, and minced garlic until fully dissolved. Reserve 60 ml of the marinade for basting.
02 -
Add steak cubes to the marinade and mix well to ensure even coating. Refrigerate for a minimum of 60 minutes or up to 8 hours for optimal flavor.
03 -
If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
04 -
Thread marinated steak, red and green bell peppers, pineapple, and red onion alternately onto the skewers for an even distribution of flavors and colors.
05 -
Place kebabs on a preheated grill. Cook for 8–10 minutes, turning periodically and basting with reserved marinade, until steak reaches desired doneness.
06 -
Transfer kebabs to a serving plate and sprinkle with sliced green onion before serving.
# Extra Cooking Tips:
01 -
For medium-rare steak, grill for approximately 8 minutes; adjust timing for preferred doneness.