Hawaiian Steak Kebabs

There’s nothing better than tender steak grilled with sweet pineapple and colorful vegetables. It’s the easiest way to bring a little island flavor to a weeknight dinner — and it’s just as perfect for a summer party.

Prep Time:	Marinate Time:
20 mins	30 minutes – 1 hour (not counted in active prep, but noted separately)
Cook Time:	Total Time (including marinating):
10–12 minutes	1 hour – 1 hour 30 minutes
Serves:
4

Ingredients

For the Kabobs:

• 1 1/2 lbs filet mignon, cut into 1/2-inch cubes

• 1 red bell pepper, cut into chunks

• 1 yellow bell pepper, cut into chunks

• 1 small red onion, cut into wedges

• 1 1/2 cups fresh pineapple chunks

• metal or soaked wooden skewers

For the Marinade:

• 2 tablespoons pineapple juice

• 2–3 tablespoons rice wine vinegar, to taste

• 1/4 cup low-sodium soy sauce or coconut aminos

• 1/2 cup olive oil

• 1/4 cup brown sugar

• 1 tablespoons Dijon mustard

• 1 teaspoon onion powder or grated fresh onion

• salt and pepper, to taste

For the Sticky Hawaiian Glaze:

• 1/4 cup brown sugar, packed

• 1/4 cup low-sodium soy sauce

• 1/4 cup rice wine vinegar

• 2 tablespoons pineapple juice

• 1 1/2 teaspoons Dijon mustard

• 1 tablespoon cornstarch

• 2 tablespoons cold water

• 1/2 teaspoon grated fresh ginger or pinch of chili flakes for complexity, optional

Instructions

Marinate the Steak:

1. In a bowl or zip-top bag, combine all marinade ingredients. Add steak cubes and toss to coat.

   
   

2. Cover and marinate in the fridge for 30 minutes to 1 hour (no longer than 2 hours to preserve filet texture).

   
   

   Make the Sticky Glaze:

3. In a small saucepan, combine brown sugar, soy sauce, rice vinegar, pineapple juice, and Dijon mustard. Bring to a simmer.

   
   

4. In a separate bowl, mix cornstarch and cold water into a slurry.

   
   

5. Slowly whisk slurry into the pan. Simmer 2–3 minutes, stirring constantly, until thick and glossy.

   
   

6. Remove from heat and let cool slightly (it will thicken further).

   
   

   Assemble the Kabobs:

7. Thread marinated steak, bell peppers, pineapple, and red onion onto skewers, alternating for color.

   
   

   Grill:

8. Preheat grill or grill pan to medium-high heat. Oil the grates lightly.

   
   

9. Grill kabobs for 2–3 minutes per side, turning occasionally, until steak is medium-rare to medium (125–135°F internal temp).

   
   

10. During the last 1 minute of grilling, brush glaze onto kabobs and flip once to coat both sides lightly.

    
    

    Glaze & Serve:

11. After removing kabobs from the grill, brush a second coat of glaze while resting for a sticky, lacquered finish.

    
    

12. Serve warm, optionally with more glaze drizzled on top.