Eat the rainbow with these juicy, flavorful Grilled Hawaiian Steak Kabobs. These colorful kabobs use steak marinated in a Hawaiian style sauce and grilled with a colorful variety of fresh vegetables along with sweet pineapple. These kabobs are a great addition to any summer party or backyard BBQ.
It is hard to believe that the 4th of July is upon us. Summer is just flying by and has been filled with lots of fun in the sun, grilling and backyard bbqs.
When we grill out kabobs are often high on our list of things to make. I realized that I haven’t shared a beef style kabobs with you guys so I had to change that.
These Grilled Hawaiian Steak Kabobs are one of our favorite recipes to make in the summer and are the perfect thing to serve for a big 4th of July party or get together.
We love grilling these up and pairing them with this Summer Orzo Pasta Salad, a big bowl of this Mango and Black Bean Salsa with chips and some grilled potatoes.
This time of year there is nothing like spending quality time with the ones you love around a table of delicious, healthy food.
In my family our meals are always the center of our holidays and creates a space to enjoy the foods we love and enjoy each others company.
If you follow along with me on Instagram you probably saw that I recently took a trip with the Ohio Beef Council to Denver, Ohio to learn more about where our beef comes from and got the opportunity to meet ranchers in person.
It was such an educational opportunity and opened my eyes to many aspects of the cattle raising process that I didn’t know.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Steak: The cut of steak I like to use for kabobs is a top sirloin steak. You also can use a ribeye or a filet mignon.
- Vegetables: The vegetables on these kabobs are bell peppers, red onion and zucchini. You also could add in mushrooms.
- Pineapple: These Hawaiian kabobs include pineapple to help sweeten them and really adds a nice fresh flavor.
- Marinade: The marinade includes pineapple juice, soy sauce, honey, rice vinegar, minced ginger, garlic, brown sugar, sesame oil and crushed red pepper.
How to Make Steak Pineapple Kabobs
Step 1: Create Marinade: In a medium mixing bowl whisk together the pineapple juice, soy sauce, honey, rice vinegar, ginger, garlic, brown sugar, sesame oil, crushed red pepper, salt and pepper. Put cut up steak cubes in a large zipper locking plastic bag and cover with half of the marinade and seal the bag. Refrigerate 4 hours or overnight in the fridge.
Step 2: Thread the Meat and Veggies: When you are ready to grill put the pineapple and vegetables in a large mixing bowl and add the olive oil, salt and pepper and toss to coat them. Assemble the kabobs alternating beef, onion, zucchini, bell pepper and pineapple on skewers. Discard the leftover marinade from the ziplock bag.
Step 3: Heat Grill and Cook: Heat your grill for high, direct heat. Grill the kabobs for 8 minutes, turning occasionally so they cook evenly, until the steak reaches an internal temperature of 140 degrees. During grilling brush the other half of the marinade on the kabobs as they cook. Let the meat rest for 5 minutes before serving. Garnish with fresh cilantro.
Storage Tips
Store the leftover kabobs in an airtight container for up to 4 days. You can reheat them in the microwave.
More Steak Recipes
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Grilled Hawaiian Steak Kabobs
Equipment
- 10 metal skewers or wooden skewer sticks soaked in water for at least 40 minutes
Ingredients
For the kabobs:
- 1 1/2 pounds top sirloin steak, cut into 1 1/2-inch cubes
- 2 bell peppers, seeds removed, cut into chunks similar to the size of the beef
- 1 medium red onion , diced into chunks, about 1 1/4-inch
- 1 medium pineapple, cut into 1 1/4-inch cubes
- 1 large zucchini, cut into rounds
- 2 tablespoons olive oil, you will need more for brushing grill grates
- Salt and pepper to taste
For the marinade:
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 2 teaspoons honey
- 1 tablespoon rice vinegar
- 1 tablespoons ginger, minced
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil, toasted
- 1 teaspoon crushed red pepper, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a medium mixing bowl whisk together the pineapple juice, soy sauce, honey, rice vinegar, ginger, garlic, brown sugar, sesame oil, crushed red pepper, salt and pepper. Put cut up steak cubes in a large zipper locking plastic bag and cover with half of the marinade and seal the bag. Refrigerate 4 hours or overnight in the fridge.
- When you are ready to grill put the pineapple and vegetables in a large mixing bowl and add the olive oil, salt and pepper and toss to coat them. Assemble the kabobs alternating beef, onion, zucchini, bell pepper and pineapple on skewers. Discard the leftover marinade from the ziplock bag.
- Heat your grill for high, direct heat. Grill the kabobs for 8 minutes, turning occasionally so they cook evenly, until the steak reaches an internal temperature of 140 degrees. During grilling brush the other half of the marinade on the kabobs as they cook.
- Let the meat rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
- I like to use a variety of bell peppers when I make these. I usually do 1/2 of green, red, yellow and orange peppers.
- I love using top sirloin steak to make these kabobs. You can use another cut like filet mignon or ribeye too, if you prefer.
- To make things quicker, you can prepare the marinade in advance and refrigerate it until you’re ready to put it to use!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the Ohio Beef Council.
Amazing recipe! Yummy, I’ll try this sure in my grill restaurant. Thank you very much.
Question: if I wanted to cook these in the oven, how long should I cook them for and at what temp? Can I cook everything together or should I separate the vegetables/fruits?
Great question- I haven’t tried but here is what I think: I would cook at 350. I think it is fine to cook the vegetables and the beef on the skewer together for about 30 minutes on a rimmed baking sheet, turning the skewers turning every 10 minutes. You want the beef to be lightly browned on the outside but still slightly pink on the center depending on desired temperature. Then if the veggies aren’t soft to your liking you could always pull those off and roast the ones a bit longer that aren’t soft enough. Let me know how it goes!
Yum!! Grilled steak is so good. I LOVE the ingredients in this marinade. Thanks so much for sharing it with us!
Hi Julia,
WOW! The grilled Hawaiian Steak Kabobs really knock it out of the park. And your images are magnificent. Almost jumps off the page. Well done.
Cheers Sharon…
I love a good kabob recipe! I love the veggies and that sweet pineapple!
So colorful! Love this grilling recipe!
These look so colorful and yummy!
One of my favorite ways to eat beef!! Firing up the grill ASAP!
Your kabobs look delicious! These will stand out at any cookout! Thanks for all the great beef info too!
Yeah! So glad you found it useful. And yes–the kabobs are so juicy and flavorful. Thanks!
I’m really excited about that marinade…can’t wait to try! And love how colorful these are 🙂