Pineapple Flank Steak Kabobs
Sweet pineapple and soy-marinated Flank Steak get threaded with colorful veggies for charred, juicy kabobs that feed a crowd. Marinate, skewer, grill over medium-high heat and baste with reserved marinade for a 90-minute tropical, beef-forward cookout winner.
Recipe Courtesy Of:
Cook Time: 1 hrs 30 mins
Servings: 12
Ingredients: 12
Ingredients
Marinade Ingredients
Kabobs Ingredients
Preparation
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Step 1
Cube Flank Steaks into 1-2-inch pieces.
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Step 2
In a medium bowl, combine the pineapple juice, soy sauce, and water. Mix well.
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Step 3
Reserve ¾ cup marinade in the refrigerator for basting. Place steak cubes in a resealable bag and cover with the remaining marinade. Marinate steaks four hours to overnight in the refrigerator.
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Step 4
Remove steaks from marinade and pat dry.
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Step 5
Skewer steak chunks. If using wooden skewers, soak in water 1-2 hours prior to using.
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Step 6
Skewer vegetables in an alternating manner with pineapple, peppers, squashes, mushrooms, and onions.
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Step 7
Season all skewers with salt, pepper, and garlic, or your favorite BBQ rub.
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Step 8
Set up grill with a two-zone fire to keep beef from burning.
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Step 9
Place beef skewers over MEDIUM-HIGH heat and cook until desired doneness is achieved. USDA guidelines recommend cooking steak to 145°F internal temperature
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Step 10
Remove skewers from fire and let rest for 5-10 minutes.
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Step 11
Place vegetable skewers on grill and cook until desired level of tenderness is reached.
Nutrition Information
250 Calories
2.6g SAT FAT
29g PROTEIN
2.5 mg IRON
5.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Flank Steak: While flank steak can be tough, when prepared and cooked well, it’s one of the most flavorful. It’s ideal for marinades and is quick to cook. Pro tip: Slicing against the grain keeps it tender and delicious. Perfect for stir-fry or grilling.
Pineapple: A vibrant tropical fruit known for its sweet, juicy flesh and balanced tartness. It contains natural enzymes that help tenderize tough meat fibers, making it an excellent addition to marinades, salsas, and kabobs where its bright acidity cuts through the rich fat of cuts like Flank Steak.
Bell Pepper: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
Red Onion: A versatile root vegetable with a pungent flavor and arguably a vibrant ‘purple’ hue (and sometimes even called a purple onion). Eat them raw, in dishes like salads, or pickled and used as a topping for tacos, enchiladas, and stews.
Soy Sauce: A salty, umami-packed condiment made from fermented soy beans, perfect for marinades, sauces, and stir fry. It’s been used in Asian cuisines for centuries!
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Do I have to cook the beef and vegetable skewers separately?
Cooking the beef and vegetables on separate skewers is required because meat and vegetables have drastically different cook times. Separating them allows you to grill the beef skewers rapidly over high heat to achieve a perfect medium-rare sear without overcooking the meat, while the dense vegetables (like onions and squash) can be grilled separately until fully tender without turning the steak rubbery.
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Can I use canned pineapple instead of a fresh pineapple for the skewers?
Yes. You can substitute fresh pineapple chunks with canned pineapple chunks drained from the juice. However, fresh pineapple is highly preferred for grilling because the chunks remain firm and securely on the skewers, whereas canned pineapple chunks are softer and more prone to breaking apart or sliding off into the grill grates.
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What is a two-zone fire and how do I set it up for kabobs?
A two-zone fire is a grilling layout that divides your grill into a hot, direct cooking zone and a cooler, indirect zone. To set it up on a gas grill, ignite only half of the burners to high; on a charcoal grill, push all the lit coals to one side. This prevents the sugars in the pineapple juice marinade from scorching and burning the outside of the steak before the interior cooks through.
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