Description
Hawaiian Steak Kabobs are a vibrant and flavorful dish that combines tender marinated sirloin steak pieces, sweet mini peppers, and juicy pineapple chunks. Perfect for grilling, these kabobs deliver a delicious burst of tropical sweetness and savory goodness, making for a crowd-pleasing summer favorite or a delightful weeknight dinner option.
Ingredients
Units
Scale
For the Steak and Marinade
- 1.5 – 2 lbs top sirloin steak
- 1/4 cup coconut aminos (or soy sauce)
- 1/4 cup extra virgin olive oil
- Salt & pepper (to taste)
For the Kabobs
- 1 lb bag of sweet mini peppers
- 1 pineapple
Instructions
- Prepare the Steak:
Cut your sirloin steak into large, evenly-sized pieces (approximately 1 1/4 to 1 1/2 inches each). This helps to ensure uniform cooking. - Marinate the Steak:
Add the steak pieces to a gallon-sized Ziploc bag along with the coconut aminos (or soy sauce) and olive oil. Push out any excess air before sealing the bag, then massage the marinade evenly over the steak using your fingers. Allow the steak to marinate for at least 30 minutes, flipping the bag occasionally to enhance flavor absorption. - Prepare the Vegetables and Pineapple:
Trim the tops off the sweet mini peppers and remove the seeds. Cut them into evenly-sized chunks. Next, remove the outer skin, core, and any tough pieces from the pineapple, cutting the flesh into large, uniform chunks. - Assemble the Kabobs:
Thread the marinated steak pieces, sweet pepper chunks, and pineapple pieces onto skewers in an alternating pattern. Arrange the completed skewers on a baking sheet. Drizzle any leftover marinade from the Ziploc bag over the kabobs to ensure the vegetables are coated for flavor and to achieve a beautiful char. Season with salt and pepper to taste. - Grill the Kabobs:
Preheat your grill to medium-high heat. Arrange the kabobs on the grill, ensuring they do not touch for even cooking. Grill each side for 3-5 minutes, flipping once. Remove from the grill when the steak reaches your desired level of doneness.
Notes
- Soak wooden skewers in water for 30 minutes before use to prevent burning on the grill.
- Sirloin steak works best for this recipe because of its tenderness and flavor, but you can also use other steak cuts such as flank or ribeye.
- For a spicier twist, add a pinch of red pepper flakes to the marinade.
- Leftover grilled kabobs can be stored in an airtight container in the refrigerator for up to 3 days.
- Pair this dish with a side of rice or a fresh salad to complete the meal.
Nutrition
- Serving Size: 1 kabob
- Calories: 320
- Sugar: 11g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
