Save
Fire up your backyard grill because these Hawaiian steak kebabs pack loads of tropical flavor. Fresh pineapple chunks, bell peppers, red onion, and sirloin steak cubes get a big boost from a zesty orange-soy marinade. Toss them over hot grates and you’ll have caramelized, juicy kebabs that take you straight to a summery getaway—even on a busy weeknight. My friends always beg me to make these for our outdoor hangouts!
One time it poured rain and we cooked these on the stove with a grill pan. Seriously, one bite and we all forgot about the gray sky. Now, they kick off our summer every year.
Vibrant Ingredients
- Red onion: once grilled, it turns mild and slightly sweet—find firm bulbs with smooth skin
- Metal or wooden skewers: these keep everything together; soak wood ones to keep them from burning
- Red and green bell peppers: bring a crunchy snap and lots of color—pick out shiny, firm ones
- Sirloin steak: go for marbled cuts and evenly-sized cubes so the steak stays juicy
- Chopped green onion: sprinkle this on at the end for crisp, fresh flavor—wait till serving for brightest color
- Light brown sugar: adds gentle sweetness—scoop it in packed so you don’t skimp
- Minced garlic: fresh cloves add punch—trust me, jarred stuff won’t taste the same
- Orange juice: makes the marinade tangy and tenderizes the meat—squeeze your own if possible
- Low sodium soy sauce: keeps things savory without getting too salty—look for a brand with real depth
- Fresh pineapple: chop thick chunks for ultra-juicy bites—it turns golden when grilled
Simple Step Guide
- Rest and Finish
- Let those kebabs cool on a serving dish for a few minutes. Toss chopped green onion on top right before you serve so they stay bright.
- Fire up the Grill
- Preheat the grill at medium-high. Give the grates a quick clean and oil. Lay the skewers over the cooler side, sear three minutes, flip every couple of minutes, brushing on marinade as you go. Keep grilling for eight to ten minutes or till your steak looks how you like it.
- Thread Skewers
- Poke the steak, onion, peppers, and pineapple onto each skewer, switching up the order for good color. I usually sandwich a steak chunk at both ends.
- Get Skewers Ready
- Wood skewers? Soak them in water for about half an hour so they don’t burn. Metal ones can jump right in.
- Let Steak Soak
- Tumble your steak cubes in and coat them well. Cover and chill the bowl for anywhere from one to eight hours for full-on flavor.
- Mix Up the Marinade
- In a big bowl, whisk orange juice, soy sauce, brown sugar, and garlic till glossy and you smell that sweet tang.
Save
The crispy edges on the pineapple always make me think of hanging out in the backyard with family. We’d all reach for the most charred skewer and I’d save the last juicy bite for myself every time.
How to Store
Got extras? Slide everything off the skewers before popping into an airtight container in the fridge. They’ll keep up to three days. Warm them in a nonstick pan over medium-low or toss onto a baking sheet at 350 for about ten minutes till hot.
Swap Options
No sirloin at the store? Ribeye or even chicken breast work too for softer or lighter kebabs. Out of fresh pineapple? Canned pineapple in juice is fine—just drain it well. Switch soy sauce for tamari if you don’t do gluten.
Serving Ideas
I like to plate these up with coconut rice or even plain steamed rice if we want to keep it simple. If you’re after something cool, toss together a quick cucumber salad. For parties, pile the kebabs on a bed of greens or on a big platter—they make any buffet look awesome.
Save
Island Vibes
Grilling Hawaiian-style is all about mixing sweet and savory—classic island flavors. Marinate meats in fruity tropical blends and grill over coals to catch that smokiness. This dish comes from the crossroads of Asian and Polynesian flavor you’ll only find in Hawaii.
Recipe FAQs
- → How long should I let the steak soak in the marinade?
Give your steak at least 1 hour to marinate, but if you can chill it for up to 8 hours, it'll get even more tender and flavorful.
- → Can I pick a different steak cut than sirloin?
Definitely! Sirloin's classic, but ribeye or strip work well too — just grab a tender cut so everything stays juicy.
- → Should I soak skewers made from wood?
If your skewers are wooden, drop them in water for a good 30 minutes before you start. That’ll keep them from burning up on the grill.
- → Can I grill these if I’m stuck indoors?
No outdoor grill? No worries. Use a broiler or a grill pan on your stovetop — just turn the skewers now and then so they cook on all sides.
- → What should I serve with these skewers?
Try them with some fluffy rice, a crisp tropical salad, or extra grilled veggies. They all work great with those sweet and savory flavors.