Hawaiian-Style Teriyaki Beef Kabobs Recipe

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While the name itself is Japanese, teriyaki sauce as we know it didn't really originate in Japan. Though there are many versions of teriyaki sauce out there today, one of the most notable versions came about thanks to Japanese-American immigrants in Hawaii, who used brown sugar, pineapple, and fresh ginger to add unique umami flavor to the thin, soy-based sauce. This version, which is the one that most Americans are likely the most familiar with, is different from bottled sauces that rely on a trio of ingredients like soy sauce, honey, and rice vinegar, but is still distinctly barbecue-flavored and perfect for glazing all sorts of meaty mains and foods.

Although it is common in Hawaii to use teriyaki sauce on chicken dishes, the slightly sweet, salty glaze also works well on beef. In this Hawaiian-style teriyaki beef kabobs recipe, I pair a pineapple-forward homemade teriyaki sauce with sirloin, pineapple chunks, bell pepper, and onion, all threaded onto skewers and slapped onto a grill. The result is perfectly seared, juicy, flavorful kabobs, and ones that are full of summery flavor without much hassle or effort. Whether the warm season is winding down for you or you live somewhere that's warm year-round, this Hawaiian-style teriyaki beef kabob recipe is a great way to make the most of your outdoor grill.

To make the teriyaki marinade, you will need a large amount of soy sauce, brown sugar, ketchup, garlic, ginger, and pineapple juice, which is easiest to use from a can. For the skewers, you'll need fresh pineapple chunks, red onion, red bell pepper, and beef sirloin (or any of the best cuts of beef for kabobs, such as filet mignon or ribeye).

In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger.

Place the beef cubes into a bag and cover with marinade. Transfer to the refrigerator and marinate for at least 2 hours and up to 8 hours.

When ready to grill, preheat the grill to medium-high heat, or about 400-450 F.

Remove the beef from the marinade, reserving the marinade, and let sit at room temperature for 10 minutes.

To build the skewers, thread onion, pepper, pineapple, and beef pieces onto skewers until each skewer is full.

Place the skewers over direct heat and grill 8-12 minutes, rotating halfway through.

While the kabobs are cooking, transfer the reserved marinade to a saucepan and bring to a simmer over medium heat.

Simmer rapidly for 5-10 minutes, until sauce is reduced and slightly thickened.

Brush the teriyaki sauce over the grilled kabobs to serve.

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While the options for kabob ingredients are vast, it is important to choose the right protein to avoid any messy mistakes. The best and easiest swap for these kabobs is chicken thighs, which can be cut into 2-inch pieces and marinated the same way before being threaded and grilled on skewers. Marinate for 30 minutes or up to 2 hours, avoiding longer marinating times that may cause chewy, rubbery chicken. Also note that the cook time may differ slightly depending on the size of your chicken cubes, so it's a good idea to use an instant thermometer to know exactly when to pull the skewers off the grill.

Other proteins that work well with this pineapple-forward teriyaki are salmon and shrimp, which require as little as 20 minutes of marinating before grilling. Both proteins cook quickly, so threading the shrimp onto separate skewers from the vegetables can ensure everything cooks evenly. For vegetarian options, I suggest extra firm tofu or paneer cheese, which both absorb the flavors of marinades well and hold together on the grill.

Any marinade that makes contact with raw meat or fish needs to be cooked in order to be safe to consume. For this recipe, the reserved marinade should cook until it reaches at least 145 F, which you can accomplish easily by letting it simmer on the stovetop for only a few minutes. The only way around this extra cooking step would be to reserve a cup of the marinade prior to marinating, but I don't recommend this route. Cooking the marinade also enhances the flavor of the aromatics, so it's a step that is worth doing, even if it takes a little extra time and effort.

Cooking the marinade not only makes it safe to consume and enhances the flavor, but it also thickens into a glaze that can be brushed onto the finished kabobs for more flavor. For a thicker sauce, you can also whisk in a cornstarch slurry. To do this, whisk together 2 teaspoons of cornstarch with 2 tablespoons of water until smooth, then add to the sauce and whisk over medium heat until thick and saucy.

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