Grilled Teriyaki Steak Shish Kabob Recipe

This Grilled Pineapple Teriyaki Steak Shish Kabob recipe is ideal for summer barbecues and simple enough to prepare for a weeknight dinner.

My favorite time of year has arrived: grilling season. I love firing up the grill to cook fruit, vegetables and meat — everything from shish kabobs to burgers, bacon-wrapped hot dogs, bruschetta grilled chicken, and even grilled strawberry lemonade.

Recently I visited a local TV morning show to share some favorite grilled burger recipes, and now I’m excited to bring you this teriyaki steak shish kabob. The idea came from a beautiful sirloin I received from a grass-fed meat delivery box I’ve been enjoying, and it translates perfectly into juicy skewers with a sweet-tangy pineapple twist.

These skewers are bright, balanced and easy to scale up for a crowd. The homemade teriyaki develops a glossy glaze and a deep flavor when reduced, while the pineapple and bell peppers add freshness and a touch of caramelized sweetness when grilled.

Teriyaki Steak Shish Kabob Ingredients

• For the teriyaki sauce:
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup brown sugar
  • 4 cloves garlic, crushed
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 1 tbsp water
• ½ cup pineapple juice
• 1 tsp crushed red pepper (adjust to taste)
• 10 oz sirloin, cut into 1½-inch cubes
• 1 green bell pepper, cut into 1½-inch squares
• 1 red bell pepper, cut into 1½-inch squares
• 1 large red onion, cut into 1½-inch squares
• ½ fresh pineapple, cut into 1½-inch cubes

Teriyaki Steak Shish Kabob Instructions

These steps will guide you through making a flavorful teriyaki sauce, marinating the steak, assembling the skewers and grilling them to perfection.

Make the teriyaki sauce

1. Place a medium saucepan over medium heat. Add the soy sauce, mirin, brown sugar, crushed garlic and grated ginger. Whisk to combine.
2. Bring the mixture to a gentle boil, then reduce the heat and simmer for 4–5 minutes to meld the flavors.
3. In a small bowl, stir together the cornstarch and water until smooth. Whisk this slurry into the simmering sauce.
4. Lower the heat and simmer another 3–4 minutes until the sauce thickens slightly. Remove from heat and let cool.

Marinate and assemble

1. When the sauce has cooled, measure out ½ cup into a large bowl and reserve the remaining sauce for glazing later.
2. Whisk the pineapple juice and crushed red pepper into the ½ cup of sauce. Add the cubed sirloin and toss to coat.
3. Cover and refrigerate, marinating the steak for at least 15 minutes or up to 5 hours for more depth of flavor.
4. Thread the marinated steak onto skewers, alternating with pieces of green and red bell pepper, red onion and pineapple. Leave a little space between pieces so heat circulates evenly.

Grill

1. Prepare the grill with a two-zone setup: one side at medium heat for searing and the other side at low heat for finishing.
2. Grill the skewers over the medium side first, searing the beef on all sides—about 3 minutes per side—until nicely browned.
3. Move the skewers to the low-heat side and brush generously with the reserved teriyaki sauce.
4. Cover the grill and cook for another 5–7 minutes, until the steak reaches your preferred doneness and the vegetables are tender-crisp.
5. Transfer the skewers to a platter and allow them to rest for 5 minutes before serving. This helps the juices redistribute and keeps the meat tender.

Serving suggestions

These teriyaki steak shish kabobs pair beautifully with simple sides that can soak up the savory-sweet juices: steamed rice, cilantro-lime rice, or a light green salad. For a full dinner, serve with a side of Mexican-style rice or grilled vegetables.

Tips and variations

• If you don’t have mirin, a dry sherry or a touch of rice wine with a pinch of sugar can work as a substitute.
• Adjust the crushed red pepper to control heat, or omit it for a milder glaze.
• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• For a complete meal, add cherry tomatoes or zucchini slices to the skewers for extra color and texture.

Nutrition (approximate per serving)

Calories: 160 kcal | Carbohydrates: 27 g | Protein: 10 g | Fat: 1 g | Sodium: 951 mg | Sugar: 19 g

These skewers are an easy crowd-pleaser and bring a bright, tropical note to the grill. Enjoy them hot off the barbecue with your favorite sides and a cold drink for a perfect summer meal.