Can I make these kabobs in the oven instead of on a grill?

Absolutely! Preheat your oven to 425°F and place the kabobs on a baking sheet lined with foil. Bake for about 10-15 minutes, turning once halfway through, until the steak reaches your desired doneness. You won't get the same smoky char as the grill, but they'll still be delicious.

What's the best cut of beef to use for kabobs?

Top sirloin is ideal because it's tender, flavorful, and holds up well to high heat. Ribeye is another excellent choice, though more expensive. Avoid cuts like chuck or round, which can become tough unless marinated for much longer periods.

Can I use canned pineapple instead of fresh?

While fresh pineapple is preferred for its firmer texture and brighter flavor, you can substitute canned pineapple chunks in a pinch. Just be sure to drain them very well and pat dry with paper towels before skewering, as excess moisture can prevent proper caramelization.

How can I tell when the steak is done without cutting into it?

For medium-rare steak (the ideal doneness for these kabobs), the meat should feel like the base of your thumb when you touch your thumb and index finger together. It should have some give but still offer resistance. Alternatively, use an instant-read thermometer: 130-135°F for medium-rare, 140-145°F for medium.

Hawaiian Steak Kabobs Recipe

Name: Hawaiian Steak Kabobs Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1.5 – 2 lbs top sirloin steak; 1/4 cup coconut aminos (can use soy sauce); 1/4 cup olive oil (extra virgin); 1 lb bag of sweet mini peppers; 1 fresh pineapple; Salt & pepper

This Hawaiian Steak Kabobs recipe transforms ordinary sirloin into a tropical paradise on a stick. Juicy steak chunks, colorful peppers, and sweet pineapple create a perfect harmony of flavors that will transport your taste buds straight to the islands. Ready in just 40 minutes, these kabobs are ideal for both weeknight dinners and weekend gatherings when you want something impressive without spending hours in the kitchen.

Why You’ll Love This Recipe

Perfect Balance of Flavors: The savory marinated steak paired with sweet pineapple and charred peppers creates an irresistible sweet-savory combination.
Quick and Simple: From prep to plate in 40 minutes, with most of that time being hands-off marinating.
Crowd-Pleaser: Everyone from kids to adults will love these colorful, flavorful kabobs – they’re both fun to look at and delicious to eat.
Versatile: Works beautifully for casual family dinners but impressive enough for entertaining guests.
Healthy Option: Loaded with protein and vegetables for a well-balanced meal that doesn’t sacrifice flavor.

Ingredients You’ll Need

Top Sirloin Steak: The star of the show, providing tender, flavorful meat that holds up well to grilling. Look for well-marbled pieces for the best flavor.
Coconut Aminos: Adds a slightly sweet, savory flavor that’s less salty than traditional soy sauce. Perfect for tenderizing the meat and adding depth.
Olive Oil: Helps carry the flavors of the marinade into the meat while preventing sticking on the grill. The fat also helps create those beautiful char marks.
Sweet Mini Peppers: These add vibrant color, crunch, and a mild sweetness that complements the steak perfectly. Their smaller size makes them ideal for kabobs.
Pineapple: The tropical twist that makes these kabobs “Hawaiian.” It caramelizes beautifully on the grill, developing an even sweeter, more complex flavor.
Salt & Pepper: Simple seasoning that enhances all the other flavors without overwhelming them.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try chicken thighs, shrimp, or even firm tofu cubes instead of steak. Each protein will need slightly different cooking times, so adjust accordingly.

Veggie Varieties

Add red onion chunks, zucchini, or cherry tomatoes to the skewers for more color and nutrition.

Marinade Upgrades

Enhance the marinade with minced garlic, ginger, a splash of pineapple juice, or a tablespoon of honey for extra flavor.

Spice It Up

Add a kick with red pepper flakes, a dash of sriracha, or a sprinkle of cajun seasoning on the kabobs before grilling.

How to Make Hawaiian Steak Kabobs

Step 1: Prepare and Marinate the Steak

Cut your sirloin into uniform chunks of about 1¼ to 1½ inches. Uniformity is key for even cooking. Place the steak pieces in a gallon ziplock bag, add coconut aminos and olive oil, then seal the bag after squeezing out excess air. Massage the marinade around the meat to ensure even coverage. Let this sit for at least 30 minutes, occasionally flipping the bag to redistribute the marinade.

Step 2: Prepare the Vegetables and Pineapple

While the steak marinates, prep your vegetables and fruit. Cut the tops off your mini peppers, remove any seeds, and slice them into evenly sized chunks. For the pineapple, remove the top and outer skin, then core it before cutting the flesh into chunks similar in size to your steak pieces.

Step 3: Assemble the Kabobs

Thread alternating pieces of marinated steak, pepper chunks, and pineapple onto skewers. Don’t pack the ingredients too tightly – leave a small gap between each piece to ensure everything cooks evenly.

Step 4: Add Final Touches

Place your assembled kabobs on a baking sheet and drizzle any remaining marinade from the bag over them. This ensures the vegetables get a nice coating of flavor and the olive oil helps them char beautifully. Finish with a generous sprinkle of salt and pepper.

Step 5: Grill the Kabobs

Heat your grill to medium-high heat. Once hot, place the kabobs on the grill with space between them. Grill for 3-5 minutes, then flip and cook for another 3-5 minutes. The exact time will depend on how well-done you prefer your steak and the heat of your grill.

Pro Tips for Making the Recipe

Don’t Skip the Marinating Time: Even 30 minutes makes a huge difference in flavor and tenderness. If you have time, marinate for up to 4 hours for even better results.
Keep Pieces Uniform: Cut all ingredients to similar sizes to ensure even cooking throughout.
Prep Ahead: You can marinate the steak overnight and cut the vegetables and pineapple in advance, storing them separately in the refrigerator.
Use Metal Skewers: If available, metal skewers eliminate the need to soak wooden ones and conduct heat for more even cooking. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Don’t Overcook: Steak continues cooking slightly after removal from the grill, so take the kabobs off when they’re just shy of your desired doneness.
Rest Before Serving: Let the kabobs rest for 3-5 minutes after grilling to allow juices to redistribute through the meat.

How to Serve

Perfect Pairings

Serve these vibrant kabobs over a bed of coconut rice or with a side of grilled vegetables for a complete meal. They also pair beautifully with a light cucumber salad or some grilled corn on the cob.

Sauce Options

A drizzle of teriyaki glaze or a sprinkle of chopped fresh herbs like cilantro can elevate these kabobs even further. For an authentic Hawaiian touch, serve with a small bowl of pineapple salsa on the side.

Presentation

For an impressive presentation, carefully slide the cooked ingredients off the skewers onto a large platter lined with fresh lettuce leaves. Garnish with lime wedges and additional fresh pineapple chunks.

Make Ahead and Storage

Storing Leftovers

Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. For best results, remove the ingredients from the skewers before storing.

Freezing

While you can freeze the raw marinated steak separately, I don’t recommend freezing assembled or cooked kabobs as the vegetables and pineapple will become mushy when thawed.

Reheating

Gently reheat leftovers in a skillet over medium heat just until warmed through, or microwave at 50% power in 30-second intervals. Be careful not to overcook the steak during reheating.

FAQs

Can I make these kabobs in the oven instead of on a grill?

Absolutely! Preheat your oven to 425°F and place the kabobs on a baking sheet lined with foil. Bake for about 10-15 minutes, turning once halfway through, until the steak reaches your desired doneness. You won’t get the same smoky char as the grill, but they’ll still be delicious.
What’s the best cut of beef to use for kabobs?

Top sirloin is ideal because it’s tender, flavorful, and holds up well to high heat. Ribeye is another excellent choice, though more expensive. Avoid cuts like chuck or round, which can become tough unless marinated for much longer periods.
Can I use canned pineapple instead of fresh?

While fresh pineapple is preferred for its firmer texture and brighter flavor, you can substitute canned pineapple chunks in a pinch. Just be sure to drain them very well and pat dry with paper towels before skewering, as excess moisture can prevent proper caramelization.
How can I tell when the steak is done without cutting into it?

For medium-rare steak (the ideal doneness for these kabobs), the meat should feel like the base of your thumb when you touch your thumb and index finger together. It should have some give but still offer resistance. Alternatively, use an instant-read thermometer: 130-135°F for medium-rare, 140-145°F for medium.

Final Thoughts

These Hawaiian Steak Kabobs are more than just a meal—they’re a mini vacation for your taste buds. The combination of tender marinated steak, sweet caramelized pineapple, and charred peppers creates a symphony of flavors that’s hard to resist. Whether you’re cooking for family on a Tuesday or entertaining friends on the weekend, these colorful skewers deliver maximum flavor with minimal effort. Give them a try next time you fire up the grill—I promise they’ll earn a permanent spot in your recipe collection!