Grilled Teriyaki-Style Pineapple and Beef Skewer Bites

Prepared on mini skewers, these pint-sized kabobs make for a fun and kid-friendly weeknight dinner that the whole family will love. They’re also fun as an appetizer for casual gatherings.
Yield 4 Servings Prep. Time 15 min Marinating Time 30 min Cooking Time 10 min Total Time 55 min


Here are the following ingredients:

  • 1 lb (500 g) Beef Sirloin Tip Marinating Steak, 1 inch (2.5 cm) thick
  • 1 cup (250 mL) teriyaki sauce, divided
  • 1 peeled cored pineapple, cut into 1-inch (2.5 cm) chunks (about 24 pieces)
  • 2 sweet red peppers, seeded and cut into 1-inch (2.5 cm) chunks (about 24 pieces)
  • 12 small bamboo skewers

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pierce steak all over with fork, cut into 1-inch (2.5 cm) pieces (about 24 cubes). Add steak and half the teriyaki sauce to a large sealable freezer bag, massaging sauce into meat; seal and refrigerate for 30 minutes. Meanwhile, soak skewers in water for 30 minutes.

  2. Remove beef from marinade; discard used marinade. Pat beef cubes dry with paper towel. Thread 2 beef cubes, 2 pineapple chunks and 2 red pepper chunks on each skewer.

  3. Grill skewers in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning to brown on all sides and basting with remaining teriyaki sauce during the last 2 minutes of cooking, or until peppers are tender and beef is cooked to 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).

  4. Transfer to a warmed platter and serve.