Teriyaki Beef Skewers with Pineapple and Red Onion Recipe

I absolutely love this Teriyaki Beef Skewers with Pineapple and Red Onion Recipe because it combines sweet, savory, and smoky flavors all in one bite. The juicy beef paired with caramelized pineapple and slightly charred red onion creates this incredible balance that s both refreshing and satisfying. Whenever I make these, friends and family can t get enough-they re a total crowd-pleaser at barbecues or casual weeknight dinners.

What makes this Teriyaki Beef Skewers with Pineapple and Red Onion Recipe truly stand out is how easy it is to customize and whip up, even if you re new to grilling. I ve found the marinade works like magic, tenderizing the meat while infusing it with that classic teriyaki sweetness. Plus, you ll enjoy how the pineapple adds a juicy pop that cuts through the richness of the steak perfectly.

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Ingredients You’ll Need

These ingredients come together to balance the savory and sweet components perfectly. When shopping, look for fresh pineapple and good-quality sirloin for the best results.

• Soy Sauce: Use a naturally brewed variety for deeper umami flavor.
• Water: Divided to thin the marinade and help create the thick glaze later.
• Honey: Acts as a natural sweetener and helps with caramelization on the grill.
• Rice Vinegar: Adds a subtle tanginess to balance sweetness.
• Mirin Rice Wine: Offers a mild sweetness and depth typical for authentic teriyaki.
• Sesame Oil: Just a touch brings a delicious nutty aroma.
• Minced Ginger & Garlic: Fresh is best here, for that punch of flavor.
• Cornstarch: Helps thicken the sauce for a nice glaze.
• Top Sirloin Steak: Cut into 1 ½ inch cubes – tender and lean for grilling.
• Pineapple Wedges: Cut to the same size as beef for even grilling.
• Diced Red Onion: Adds sweetness and a bit of sharpness once grilled.
• Sesame Seeds, Green Onion, Cilantro Leaves: Garnishes that brighten and finish the dish beautifully.

Variations

I love mixing things up with this Teriyaki Beef Skewers with Pineapple and Red Onion Recipe because it s easy to tweak to suit your mood or dietary needs. Don t hesitate to get creative and make it your own!

• Use Chicken or Tofu: I ve swapped beef with chicken thighs or firm tofu when I want a lighter or vegetarian option-it works nicely with the marinade.
• Add Bell Peppers: For extra crunch and color, I throw in some red or green bell peppers onto the skewers.
• Spicy Kick: Sometimes I add a pinch of chili flakes or a splash of sriracha to the marinade for a subtle heat that wakes up the palate.
• Swap Pineapple for Mango: When in season, mango is a juicy and sweet alternative to pineapple that pairs beautifully.

How to Make Teriyaki Beef Skewers with Pineapple and Red Onion Recipe

Step 1: Whisk Together the Perfect Marinade

Start by mixing soy sauce, water, honey, rice vinegar, mirin rice wine, sesame oil, minced ginger, and garlic in a bowl. This is the flavor base for your skewers, so whisk until the honey dissolves and the marinade tastes balanced-sweet, salty, and a little tangy. I always taste a bit here to adjust my honey depending on how sweet I want it.

Step 2: Marinate Your Beef

Put half of your teriyaki mixture with the cubed sirloin into a resealable bag, seal it tight, and refrigerate for at least 30 minutes or overnight if you can plan ahead. This tenderizes and packs flavor. I used to rush this step, but I learned that letting it soak longer really makes the beef juicy and flavorful.

Step 3: Soak Skewers & Prepare the Glaze

If you re using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. Meanwhile, simmer the leftover teriyaki sauce in a saucepan. When it boils, mix cornstarch and 2 tablespoons of water to form a slurry, then whisk it into the sauce to thicken. Keep stirring until it s silky and coats a spoon nicely-this glaze will add that gorgeous shine and extra flavor to your skewers.

Step 4: Assemble and Grill the Skewers

Thread the beef, pineapple, and red onion onto each skewer, alternating so every bite has a balance of flavors. Heat your grill to medium-high and oil the grates well using a paper towel and tongs to prevent sticking. Once hot, lay down the skewers and grill uncovered for 3 minutes on one side. Flip and repeat, then turn all sides for about a minute each until the meat s internal temperature hits 130°F for medium-rare or 140°F for medium. Rest the meat 5 minutes after grilling to keep it juicy-this step is key!

Step 5: Glaze and Garnish

Brush the hot skewers generously with the thickened teriyaki glaze and sprinkle sesame seeds, sliced green onions, and fresh cilantro over the top. Serve with extra sauce on the side for dipping-this little touch always impresses my guests.

How to Serve Teriyaki Beef Skewers with Pineapple and Red Onion Recipe

Garnishes

I practically always top these skewers with fresh cilantro leaves, sliced green onions, and a sprinkle of toasted sesame seeds. These garnishes add freshness, a little crunch, and vibrant color that make the dish pop on the plate. Plus, the cilantro lightens up the richness of the beef in a wonderful way.

Side Dishes

For sides, I love pairing these skewers with steamed jasmine rice or coconut rice to soak up all that teriyaki glaze. A crunchy Asian slaw or simple cucumber salad complements the sweetness and adds a refreshing crunch. When I want a heartier meal, I serve with grilled veggies like asparagus or snap peas on the side.

Creative Ways to Present

For special occasions, I ve served these as appetizers on a bamboo platter with tropical leaves underneath for that island vibe. You can also thread the skewers into mini sizes and place them upright in a mason jar filled with rice or beans-super cute for parties! Either way, these skewers always add that wow factor with their bright colors and amazing aroma.

Make Ahead and Storage

Storing Leftovers

I usually store leftover skewers in an airtight container in the fridge for up to 3 days. To keep the meat and veggies from drying out, I like to add a little extra teriyaki glaze before sealing it. When reheating, covering loosely with foil helps retain moisture.

Freezing

If you want to freeze, I recommend assembling the skewers without grilling, then wrapping tightly and freezing for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and grill fresh-the flavors and texture stay way better this way than freezing already cooked skewers.

Reheating

I reheat leftovers on the stovetop or grill pan for a few minutes on medium heat, turning often and brushing with extra teriyaki sauce to keep them juicy. Avoid microwaving if possible-it tends to dry the beef and soften the pineapple too much.

FAQs

Final Thoughts

This Teriyaki Beef Skewers with Pineapple and Red Onion Recipe holds a special place in my heart because it s one of those dishes that brings people together effortlessly. I hope you ll try making it soon-it s simple to master, full of vibrant flavors, and sure to become a favorite for your next family dinner or gathering. Trust me, once you nail that sweet-savory glaze and get that perfect grill char, you ll want to make it again and again!

Teriyaki Beef Skewers with Pineapple and Red Onion Recipe

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• Author: Lauren
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Japanese

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Description

These Teriyaki Beef Skewers combine tender top sirloin steak marinated in a homemade teriyaki sauce with sweet pineapple and savory red onion, grilled to perfection and garnished with sesame seeds, green onions, and fresh cilantro. A flavorful balance of sweet, salty, and smoky, perfect for summer grilling or any time you want a deliciously satisfying meal on skewers.

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Ingredients

Units USM Scale 1x2x3x

Marinade and Sauce

• 1/3 cup soy sauce
• 3/4 cup water plus 2 tbsp water, divided
• 6 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon mirin rice wine
• 1/2 teaspoon sesame oil
• 1 teaspoon minced ginger
• 1 1/2 teaspoons minced garlic
• 1 tablespoon cornstarch

Main Ingredients

• 2 pounds top sirloin steak cut into 1 1/2 inch cubes
• 2 cups pineapple wedges cut into 1 1/2 inch cubes
• 1 cup diced red onion cut into 1 1/2 inch cubes

Garnish

• 1/2 teaspoon sesame seeds
• 1 tablespoon sliced green onion
• 2 tablespoons cilantro leaves

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Instructions

1. Prepare the Teriyaki Marinade: In a medium-sized bowl, whisk together soy sauce, ¾ cup water, honey, rice vinegar, mirin rice wine, sesame oil, minced ginger, and minced garlic until well combined.
2. Marinate the Beef: Add ½ cup of the prepared teriyaki sauce mixture to a resealable plastic bag along with the cubed top sirloin steak. Seal the bag tightly and refrigerate for at least 30 minutes or up to overnight for maximum flavor absorption. Reserve the remaining sauce for later use.
3. Soak Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
4. Prepare the Teriyaki Glaze: Pour the remaining teriyaki sauce mixture (about 1 cup) into a small saucepan and bring it to a boil over medium-high heat. Boil for 1 minute to slightly reduce.
5. Thicken the Sauce: In a small bowl, combine cornstarch and 2 tablespoons water to create a slurry. Whisk the slurry into the boiling sauce, stirring continuously until the sauce thickens enough to coat the back of a spoon, about 30 to 60 seconds. Remove from heat and set aside.
6. Assemble the Skewers: Thread the marinated beef cubes, pineapple wedges, and diced red onion alternately onto each skewer evenly.
7. Preheat and Oil the Grill: Heat the grill to medium-high. Lightly oil the grill grates by dipping a folded paper towel in vegetable oil and carefully rubbing it over the hot grill to prevent sticking.
8. Grill the Skewers: Place the skewers on the hot grill, discarding any leftover marinade. Cook uncovered for 3 minutes on one side, then flip and cook another 3 minutes. Continue cooking on each of the remaining sides for 1 minute per side, aiming for an internal temperature of 130°F for medium-rare or 140°F for medium doneness.
9. Rest the Meat: Remove skewers from the grill and allow them to rest for 5 minutes to redistribute juices and ensure tenderness.
10. Glaze and Garnish: Brush the skewers generously with the thickened teriyaki sauce. Sprinkle with sesame seeds, sliced green onions, and fresh cilantro leaves. Serve extra teriyaki sauce on the side for dipping.

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Notes

• For best flavor, marinate the beef overnight if time allows.
• If you don’t have mirin rice wine, you can substitute with a splash of dry sherry or additional rice vinegar with a pinch of sugar.
• Be sure to soak wooden skewers before grilling to prevent them from burning.
• Adjust cooking times based on your grill heat and steak size to ensure desired doneness.
• The pineapple adds a nice sweetness and tenderizing effect; fresh pineapple is preferred over canned.
• Leftover skewers can be refrigerated and reheated gently but are best enjoyed fresh.

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Nutrition

• Serving Size: 1 serving (approx. 1 skewer)
• Calories: 286
• Sugar: 19g
• Sodium: 807mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 89mg