If you re craving something that bursts with flavor and looks as good as it tastes, this Teriyaki Beef Skewers with Pineapple and Red Onion Recipe is your new best friend in the kitchen. I absolutely love how the juicy beef, sweet pineapple, and zesty red onion come together, all lathered in that glossy, sticky teriyaki sauce. It s perfect for a weekend grill session or anytime you want to impress folks with minimal fuss.
When I first tried this combination, I was blown away by how the pineapple s natural sweetness plays beautifully with the savory soy-ginger marinade. You ll find that these skewers are not only delicious but also super easy to customize and pair with sides. Trust me, once you make these, your family goes crazy for them just like mine does!
Why You’ll Love This Recipe
- Bold Flavor Combo: The blend of sweet pineapple and savory beef with ginger and garlic makes each bite irresistible.
- Simple Yet Impressive: Minimal prep and easy grilling make it perfect for weeknights or casual get-togethers.
- Flexible Ingredients: Customizable with different veggies or protein cuts to suit your taste and dietary needs.
- Perfect for Outdoor Cooking: Skewers are fantastic for grilling, delivering that smoky char with juicy tenderness inside.
Ingredients You’ll Need
Each ingredient in this Teriyaki Beef Skewers with Pineapple and Red Onion Recipe plays a vital role – from the tangy rice vinegar to the rich sesame oil, everything blends beautifully. I always recommend using fresh ginger and garlic for the marinade to really make those flavors pop.
- Soy Sauce: The salty umami base that brings everything together.
- Water: Helps balance the soy sauce and honey to form a smooth marinade.
- Honey: Natural sweetness that caramelizes on the grill for that perfect glaze.
- Rice Vinegar: Adds a slight tang to brighten the marinade.
- Mirin Rice Wine: A subtle touch of sweetness specific to Japanese cooking.
- Sesame Oil: Gives a nutty depth that you ll notice right away.
- Minced Ginger: Essential for that warm, spicy kick.
- Minced Garlic: Adds savory aroma and punch.
- Cornstarch: Thickens the teriyaki sauce to that sticky, luscious finish.
- Top Sirloin Steak: Tender and flavorful, perfect for skewering.
- Pineapple Wedges: Fresh pineapple s sweetness and acidity cut through the richness.
- Diced Red Onion: Adds mild sharpness and crunch.
- Sesame Seeds: Garnish for added texture and nutty flavor.
- Sliced Green Onion: Freshness to brighten the presentation.
- Cilantro Leaves: Optional herb to add a fragrant finish.
Variations
I m all about making a recipe your own, and this Teriyaki Beef Skewers with Pineapple and Red Onion Recipe is super versatile. I ve toyed with swapping the beef for chicken or even tofu to fit the mood or dietary needs, and it works like a charm.
- Chicken Skewers: I swapped in chicken thighs once and loved how tender and juicy they stayed with this marinade.
- Vegetarian Option: Grilled firm tofu and add extra veggies like bell peppers and zucchini for a colorful platter.
- Spicy Kick: Toss in a few dashes of sriracha or chili flakes into the marinade if you like heat.
- Fruit Swap: Mango or peach chunks work beautifully if pineapple isn t your thing or is out of season.
How to Make Teriyaki Beef Skewers with Pineapple and Red Onion Recipe
Step 1: Whisk Together a Flavor-Packed Marinade
Start by mixing soy sauce, most of the water, honey, rice vinegar, mirin, sesame oil, ginger, and garlic in a bowl. This blend is your magic sauce that seeps into every cube of beef, making it tender and bursting with flavor. Pro tip: Whisk everything thoroughly until the honey s dissolved for a smooth marinade that sticks well.
Step 2: Marinate the Beef and Prep Your Skewers
Reserve half the marinade and toss the rest with your beef cubes in a plastic bag. I usually marinate mine at least 30 minutes, but overnight in the fridge gives the best depth of flavor. Meanwhile, soak your wooden skewers in water for 30 minutes-this keeps them from burning on the grill.
Step 3: Make the Perfect Teriyaki Glaze
Pour the reserved marinade into a small saucepan and bring to a boil. Then mix cornstarch with water to create a slurry and whisk it into the boiling sauce. Keep stirring until it thickens into a nice glaze texture-this step really makes your skewers shine with sticky, shiny sauce.
Step 4: Thread, Grill, and Glaze
Alternate threading the marinated beef cubes, pineapple wedges, and red onion onto each skewer. Heat your grill to medium-high, oil the grates carefully (a folded paper towel with oil works wonders here). Grill the skewers, turning every few minutes until the beef hits your desired doneness-130°F for medium-rare works for me. Let the skewers rest a bit before brushing them generously with your teriyaki glaze and garnishing.
Pro Tips for Making Teriyaki Beef Skewers with Pineapple and Red Onion Recipe
- Marinate Overnight: I discovered that giving the beef overnight soak really enhances tenderness and flavor, so don t skip this if you have time.
- Pre-Soak Skewers: Soaking wooden skewers in water prevents them from charring or catching fire on the grill.
- Don t Overcrowd the Grill: Leave space between skewers for even cooking and that perfect grill mark.
- Use a Meat Thermometer: I learned the hard way that temp matters – aiming for 130°F or 140°F ensures juicy, tender beef without overcooking.
How to Serve Teriyaki Beef Skewers with Pineapple and Red Onion Recipe
Garnishes
I always top my skewers with a sprinkle of toasted sesame seeds and fresh sliced green onions – they add that slight crunch and extra pop of color. A handful of cilantro leaves brings a fresh, herby brightness that balances the sweet and savory flavors perfectly.
Side Dishes
My go-to pairing with these skewers is a simple steamed jasmine rice or coconut rice to soak up every bit of the teriyaki glaze. Grilled vegetables like asparagus or snap peas also complement the tropical pineapple beautifully and round out the meal.
Creative Ways to Present
For a party, I like to arrange the skewers on a wooden board garnished with extra pineapple chunks and lime wedges for a festive vibe. They also work brilliantly over a bed of mixed greens drizzled with leftover teriyaki sauce for a light and elegant presentation.
Make Ahead and Storage
Storing Leftovers
Leftover teriyaki beef skewers keep well in an airtight container in the fridge for up to 3 days. I usually remove the skewers from the sticks and layer them with parchment paper to avoid sticking together.
Freezing
I ve successfully frozen these skewers after grilling; just wrap tightly in foil or plastic wrap and pop them in a freezer bag. Thaw overnight in the fridge before reheating to keep the beef tender.
Reheating
Reheat gently in a skillet over medium heat or in the oven wrapped in foil so they don t dry out. Sometimes I add a splash of water or leftover teriyaki sauce during reheating to keep everything juicy and flavorful.
FAQs
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Can I use other cuts of beef for this Teriyaki Beef Skewers with Pineapple and Red Onion Recipe?
Absolutely! While top sirloin is tender and flavorful, you can use flank steak, ribeye, or even skirt steak. Just make sure to cut the meat into uniform pieces for even grilling and marinate long enough to tenderize.
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How long should I marinate the beef?
For best results, marinate the beef at least 30 minutes, but if you have time, marinating overnight in the fridge really brings out the flavors and tenderness.
- Can I make this recipe gluten-free?
Yes! Just substitute the soy sauce with tamari or a gluten-free soy sauce alternative to keep it safe for gluten sensitivities.
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What s the best way to avoid overcooking the beef on skewers?
Using a meat thermometer to check internal temperature is my go-to method. Aim for 130°F for medium-rare or 140°F for medium, and remember to rest the meat for a few minutes before serving for juicier results.
Final Thoughts
This Teriyaki Beef Skewers with Pineapple and Red Onion Recipe is one of those dishes I keep coming back to because it feels like a little celebration every time I make it. It s approachable enough for a quick weeknight but festive enough for guests, with exciting flavors and textures that always win rave reviews. Give it a try-you ll soon find it popping up on your regular rotation, just like it did with me and my family!
Print
Teriyaki Beef Skewers with Pineapple and Red Onion Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Description
Delicious and flavorful Teriyaki Beef Skewers featuring tender top sirloin steak marinated in a homemade teriyaki sauce, threaded with pineapple and red onion, grilled to perfection and glazed with a sticky, sweet sauce. A perfect dish for grilling enthusiasts seeking a savory-sweet Asian-inspired meal.
Ingredients
Marinade and Sauce
- 1/3 cup soy sauce
- 3/4 cup 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
- 2 tablespoons water (for slurry)
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
Garnishes
- 1/2 teaspoon sesame seeds
- 1 tablespoon sliced green onion
- 2 tablespoons cilantro leaves
Instructions
- Prepare the Teriyaki Sauce: 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.
- Marinate the Beef: Pour ½ cup of the teriyaki sauce mixture into a resealable plastic bag with the cubed beef. Seal the bag and refrigerate to marinate for at least 30 minutes or overnight for deeper flavor. Reserve the remaining 1 cup of the sauce mixture for later use.
- Soak Skewers: If using wooden skewers, soak them in water for 30 minutes before cooking to prevent burning.
- Cook the Teriyaki Glaze: Pour the remaining teriyaki sauce mixture into a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
- Thicken the Sauce: In a small bowl, mix cornstarch with 2 tablespoons water to make a slurry. Slowly add this slurry to the boiling sauce while whisking continuously. Stir for 30 to 60 seconds until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
- Assemble Skewers: Thread marinated beef cubes, pineapple wedges, and red onion pieces alternately onto each skewer.
- Preheat the Grill: Heat grill to medium-high. Using a folded piece of paper towel dipped in vegetable oil, carefully grease the grill grates to prevent sticking.
- Grill the Skewers: Place skewers on the hot grill, discard any leftover marinade. Grill uncovered for 3 minutes on one side, then flip and cook another 3 minutes. Continue cooking each remaining side for 1 minute per side, or until the beef reaches an internal temperature of 130°F for medium-rare or 140°F for medium.
- Rest the Meat: Remove skewers from grill and let rest for 5 minutes to allow juices to redistribute.
- Glaze and Garnish: Brush skewers with the thickened teriyaki sauce, then sprinkle with sesame seeds, sliced green onions, and cilantro leaves. Serve remaining teriyaki sauce on the side for extra dipping.
Notes
- Marinate overnight for a more intense flavor.
- Soak wooden skewers to prevent them from burning on the grill.
- Use a meat thermometer to ensure desired doneness of beef.
- Adjust sweetness by reducing or increasing honey according to taste.
- Serve with steamed rice or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving (1 skewer)
- Calories: 286 kcal
- Sugar: 19 g
- Sodium: 807 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 89 mg
