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

Description

These Hawaiian Steak Kabobs are a taste of the tropics made simple! Juicy top sirloin steak, sweet pineapple chunks, and colorful mini peppers come together to create the perfect balance of savory and sweet. Marinated to perfection and grilled to tender, smoky goodness, these kabobs are perfect for any barbecue or outdoor gathering.

Ingredients

Units Scale

For the Steak and Marinade

1.5 – 2 lbs top sirloin steak
1/4 cup coconut aminos (can use soy sauce)
1/4 cup olive oil (extra virgin)

For the Kabobs

1 lb bag of sweet mini peppers
1 fresh pineapple
Salt & pepper

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Instructions

Prepare the Steak:
Cut the steak into large pieces, aiming for around 1 1/4 to 1 1/2 inches. Keeping the pieces uniform in size ensures an even cooking time.
Marinate the Steak:
Place the steak pieces in a gallon-sized Ziploc bag and add coconut aminos (or soy sauce) along with olive oil. Squeeze out the excess air, seal the bag, and massage the marinade evenly around the steak. Let it rest for at least 30 minutes, flipping the bag occasionally to ensure all pieces are well-coated.
Prepare the Vegetables and Pineapple:
Slice off the tops of the mini peppers, scoop out any seeds, and discard the tops. Cut the peppers into evenly sized chunks. For the pineapple, remove the top, skin, and core. Then cut the flesh into large chunks to match the size of your steak pieces.
Assemble the Kabobs:
Thread the marinated steak pieces, sweet mini peppers, and pineapple chunks onto skewers. Alternating the ingredients adds to both the flavor and visual appeal.
Add Marinade and Seasoning:
Arrange the kabobs on a baking sheet and drizzle the remaining marinade over them. This will ensure the vegetables are well-seasoned. Sprinkle the kabobs with salt and pepper to taste.
Grill the Kabobs:
Preheat your grill to medium-high heat. Place the kabobs on the grill, ensuring they do not touch. Grill for 3 to 5 minutes on one side, then flip and cook for another 3 to 5 minutes, or until your desired doneness is achieved.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before threading the ingredients to prevent burning on the grill.
For added flavor, brush the kabobs with a mix of reserved marinade and melted butter while grilling.
Avoid overcooking the steak; medium-rare to medium is ideal for juicy, flavorful results.
These kabobs pair wonderfully with steamed rice or a fresh green salad.

Nutrition

Serving Size: 1 kabob
Calories: 280
Sugar: 9g
Sodium: 340mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 20g
Cholesterol: 65mg