I love these crazy good Hawaiian steak kabobs with fresh pineapples and bell peppers. They’re marinated with a homemade Hawaiian steak marinade and broiled in the oven.
There isn’t a single thing that I would change about these Hawaiian steak kabobs: the steak bites are succulent and tender, the bell peppers and red onions are crisp and juicy, and the pineapples are sweet and smoky. These steak kabobs have Hawaiian written all over them from the moment you take a bite, and will be a huge hit at any summer party. I also like making these steak kabobs for fast weeknight dinners for myself and Mr. Savory Tooth — it only takes me about 15 minutes to thread the skewers and another 10 minutes to cook the kabobs using the broiler.
The beef chunks in these steak kabobs are incredibly tender and juicy — I used a top sirloin steak cut from PRE Brands, which is known for 100% grass fed beef from animals that are pasture raised and not given added hormones or antibiotics. PRE Brands has a high commitment to cattle welfare as well as consistency in the taste and freshness of their beef cuts. Their products are available in many large grocery chains throughout the U.S., including Shaw’s and Star Market stores. Check out their store locator to find a store near you.
In addition to using quality beef, you’ll want to use this homemade Hawaiian steak marinade to make the steak kabobs extra tender and flavorful. This marinade has a lot of tasty ingredients: soy sauce, brown sugar, minced garlic, freshly squeezed orange juice, and minced ginger. To make the marinade, combine these ingredients in a saucepot and bring to a simmer before allowing to cool. This will make your kitchen smell fantastic, and I can’t wait to try this marinade with a host of other dishes. Once the marinade has cooled, I toss it with beef and everything else in a ziplock bag, and I let everything marinate for at least a few hours in the refrigerator.
My favorite way of cooking steak kabobs is by broiling them in the oven. It’s faster than baking and easier than grilling. I set the oven rack about 6 inches below the flame, and I broil for about 5 minutes before flipping the skewers and broiling for another few minutes until a thermometer reads 145 F for medium doneness. This produces perfectly cooked steak kabobs: the pineapple and bell peppers are slightly charred on the outside and super juicy on the inside, and the steak is melt-in-your-mouth tender. Yum. These kabobs would go amazingly well with a side of cold broccoli salad or a delicious pasta salad.
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