Grilled Hawaiian Steak Kabobs

Name: Grilled Hawaiian Steak Kabobs
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: 6 servings
Ingredients: 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; 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

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.

Prep4 hr
Cook20 min
Total4 hr 20 min
Makes6 servings
Calories324

Ingredients

6 servings

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

Method

1
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.
2
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.
3
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.
4
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!