Teriyaki Beef Kabobs With Pineapple Recipes

TERIYAKI BEEF KABOBS

Steps:

• Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove beef from the marinade. Discard the remaining marinade.
• Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

SWEET TERIYAKI BEEF SKEWERS

Steps:

• Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
• Marinate beef in refrigerator for 24 hours.
• Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
• Thread beef slices in a zig-zag onto the skewers.
• Preheat grill for medium heat and lightly oil the grate.
• Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

EASY TERIYAKI BEEF KABOBS

Steps:

• Cut steak into 1-inch chunks.
• Combine brown sugar, soy sauce, lemon juice, oil, garlic, and ginger in a large glass or ceramic bowl. Add steak and pineapple chunks and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Thread steak and pineapple chunks onto metal skewers and place on the prepared sheet pan.
• Broil in the preheated oven until cooked through, turning halfway, about 15 minutes.

PINEAPPLE BEEF KABOBS

Steps:

• In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.

TERIYAKI BEEF KABOBS

Steps:

• In a resealable plastic bag or shallow glass container, combine the first five ingredients and mix well.
• Reserve 1/2 cup for basting and refrigerate. (If you didn't double the sauce reserve 1/4 cup).
• Add beef to remaining marinade.
• Turn to coat.
• Seal bag or cover container.
• Refrigerate overnight, turning occasionally.
• Drain and discard the marinade.
• On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, peppers and onions.
• Grill, uncovered, over medium heat for 3 minutes on each side.
• Baste with reserved marinade.
• Continue turning and basting for 8-10 minutes or until meat reaches desired doneness.
• Serve meat and vegetables over rice if desired.

TERIYAKI BEEF KABOBS

Steps:

• Mix first 5 ingredients; toss with the beef cubes.
• Cover and refrigerate at least 4 hours.
• Drain beef-save marinade.
• Thread meat, pineapple, and vegetables on skewers.
• Grill over hot coals 15 minutes, or to desired doneness.
• Heat marinade to boiling for several minutes; serve with kabobs.