I would like to start this post off by explaining that I am 100% on team pineapple does not belong on your pizza, but am fully supportive of grilled pineapple on your skewer team. So if your like me and not sure that pineapple can actually be in a main dish of a food, I present to you these melt in your mouth grilled Hawaiian steak kabobs.
I whipped up my favorite soy-free and gluten-free pineapple marinade, grabbed some delicious grass fed beef, and created one of my favorite combos with these grilled steak pineapple kabobs.
If you have not had grilled pineapple, you have not lived! Grilled pineapple is one of my absolute favorite fruits to grill, because it really brings out all of the natural flavors of the pineapple and also finishes off with the most perfect caramelization.
Pineapple also has some really amazing health benefits! It contains disease fighting antioxidants, may help reduce your risk of cancer, helps suppress inflammation, and is jam packed with nutrients.
Coconut Amino Pineapple Marinade
While pineapple is the star of the kabob show here, the right steak marinade can really make or break your kabobs.
About six or seven years ago I took a PALEO cooking class and learned about a soy sauce replacement called coconut aminos (soy is prohibited in PALEO cooking), which was a total game changer. If you aren’t familiar with coconut aminos, it’s a staple in soy free, gluten free and PALEO cooking as it mimics the flavor, color and consistency of soy sauce.
This delicious savory seasoning sauce is made from the fermented sap of coconut palm and is usually much healthier than traditional soy sauce. I also love using it because it’s much lower in sodium than traditional soy sauce. You can always count on it being naturally gluten free too.
I digress, coconut aminos have now become a staple in our house, and like soy sauce, which works great in the base of many marinades-so does coconut aminos.
The sauce contains coconut aminos, pineapple juice (I use unsweetened), green onion, garlic, sesame oil, salt, pepper, and a dusting of red pepper flakes if you like it a little bit hotter.
I chose grass fed sirloin steak for these kabobs, but if you wanted a more expensive cut of beef here, that would absolutely work.
Shish Kabob Pineapple Marinade
Did you know that you should NOT marinate beef for longer than four hours? At a minimum it needs about 30 minutes to absorb the marinade, but if you marinate the beef for longer than four hours (especially grass fed beef) the meat can start to oxidize and break down.
I add the meat to these glass pyrex containers. I love them because they have a lid on top and I can easily store them in the refrigerator while they marinate.
Assembling the Grilled Steak Kabobs
So we know we are adding delicious pineapple and steak to the mix but what about veggies? Traditional kabobs always tend to have onions and peppers. I personally love a red, yellow or orange pepper as it has the most flavor and taste extra delicious when grilled. You can also add summer squash, zucchini, or mushrooms to the mix.
After you have marinated the skewer, there is an art form to weaving them on to your skewer. Start with a piece of beef, then veggie, veggie, pineapple and then beef until you have used up all of your ingredients.
Kabobs or Skewers?
Growing up my mom always called meat, and veggies on a stick skewers, and when I met my husband he called them kabobs. Whatever you call them, you’ll need a stick, and I really like these.
Time To Grill
If there’s one thing I love, it’s pineapple and steak! The combination of the sweet juicy fruit with savory meat is just perfect. These hawaiian steak kabobs are no exception- they have the same mouthwatering flavor profile as their more traditional counterpart but then get topped off with grilled pineapple for an extra burst of sweetness in every bite.
- For The Marinade
- ¼ cup coconut aminos
- 1/3 cup unsweetened pineapple juice
- 2 green onions, minced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- ½ teaspoon sea salt
- dash of pepper
- For The Skewers
- 2 Lbs Sirloin steak
- 1 red onion
- 2 zuchinni
- 2 summer squash
- 2 peppers (I suggest red or orange)
- 1 small pineapple, peeled, cored, and cut into 1-inch cubes
- In a glass container, comibine all the ingredients for the marinade. Refridgerate if not marinating beef right away.
- Cube the sirloin steak, and place in a glass container with a lid. Pour half of the marindae over the steak. Toss the steak to ensure evenly coated. *Do not marinate longer than 45 minutes if using grass-fed meat. Conventional beef can be marinated for up to 4 hours. Place in fridge.
- Weave the vegtables and beef onto a wooden or metal skewer. Beef, ineapple, onion, two peppers, beef and so on, until all the skewers are full.
- Pre-heat the gril to medium high heat.
- Grill, covered for 8 to 10 minutes, turning occasionally and basting with the remaining marinade.