These kabobs feature tender bites of steak, crisp and juicy onion and bell pepper, and sweet and smoky pineapple. These ingredients are soaked in a savory, sweet, and tangy marinade, then broiled in the oven or grilled.
- 8 ounces top sirloin steak
- 8 ounces fresh pineapple
- 1/4 red onion
- 1 small red bell pepper
- 1 small orange bell pepper
- 1 scallion, thinly sliced
- 1/8 teaspoon ground black pepper
Hawaiian Steak Marinade:
- 1/4 cup fresh orange juice (about 1 navel orange)
- 1/4 cup soy sauce
- 1/4 cup brown sugar (Note 1)
- 5 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- Make Marinade: Add all Hawaiian marinade ingredients to small saucepan. Stirring frequently, bring to simmer over medium heat. Once marinade starts to simmer, remove from heat and let stand until cooled.
- Cut Ingredients: Slice steak and pineapple into 12 pieces each, about 1 inch cubes. Cut red and orange bell peppers and red onion into 1-inch squares.
- Marinate: Add steak, pineapple, bell peppers, and red onion to gallon-sized resealable bag. Add marinade to bag and toss with ingredients. Marinate in refrigerator for at least 2 hours, flipping bag halfway.
- Load Skewers: Prepare 4 skewers and load with alternating ingredients. Start with red bell pepper, then steak, red onion, orange bell pepper, and pineapple. Arrange loaded skewers on broiler-safe tray.
- Broil or Grill: Set broiler on high, and position oven rack about 6 inches below flame. Transfer tray with kabobs to oven and broil for 5 minutes, then flip kabobs and broil for another 5 minutes until steak reaches an internal temperature of 145 F (for medium doneness) and vegetables are tender. Alternatively, use grill.
- Serve: Transfer kabobs to serving platter. Sprinkle scallions and ground black pepper on top. Serve (Note 2).
|Makes 2 Servings|
|Amount Per Serving:|
|Calories 410 (12% from fat)|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Net Carb 52.5g|
|Total Carb 55.5g||18%|
|Dietary Fiber 3g||13%|
Delicious and easy!
Could you marinate this overnight?
Kim, I don’t recommend doing so, given the acidity of the marinade.
I made it the night before and grilled it on a portable bbq at the camp site and the steak, used round bottom, was tender and juicy and delicious!
Tried!! My husband, big steak eater, loved it! Melts in your mouth! Used heaping teaspoon garlic powder & 1 teaspoon ginger powder. Dinner guest ask for recipe! Served with rice & black beans, salad. A true hit!
So, I just cooked this recipe for my wife for mothers day. This is what she picked out. Huge fail due to the fact that the author of this recipe has no idea what pineapple enzymes do to protein when marinated. Just so you all know it breaks the protein down and makes it taste just like chalk. Anyone that praises this, doesn’t really know either. I’ll put a $1000 dollars on that fact that this review never is placed on this recipe. And that the author of this recipe has actually cooked it. A recipe developer doesn’t mean they can actually cook, I mean I can tell you I can paint a painting but in reality couldn’t draw you all a stick man. Just saying!!! Ridiculous. Welcome to the internet, where your 13 facebook friends give you a thumbs up. DO NOT FOLLOW THIS RECIPE!
I agree with you that you shouldn’t add anything but the meat to marinate adding the other stuff is just dumb but everything else about this recipe is good just don’t add anything but the meat to marinate
I had stew meat on hand and marinated it for a couple of days. It had a little bit strong of a flavor, but the crew enjoyed it. I will continue to experiment with it-I like this recipe!
What temp do I set my broiler to?
Depending on your oven, broilers are sometimes set to low or high, and are usually around 550 F.
Can I make this in an air fryer? I have other recipes from my air fryer for kabobs but none that taste as good as this.
would this work if i incorporated shrimp?
That should work fine, but the cooking times will change. You’ll have to take it out when the shrimp are cooked through.
Should the shrimp be precooked?
Hi! How important is the fresh ginger? I have dried/powdered ginger, but not fresh. Any thoughts?
Hi Emily! I think replacing the fresh ginger with powdered is fine. The flavor won’t be quite the same, but it’ll still taste quite good.
What do you think about grilling them on the BBQ? I’ve got my veggies and meat cut up, marinade done, and making this for dinner!
Yes, grilling would work fantastically!
Have you tried it with chicken?
I haven’t, but I think that’s a great idea.
Wow! That looks fantastic! I’m definitely making this! Thanks Julia for sharing this recipe.