Grilled Hawaiian Steak Kabobs with tender steak, sweet pineapple, and grilled veggies are so easy to make. Summer meals should always be this delicious! Sponsored by Soy Vay.
Our grill is clean, has a full tank of gas and is ready for grilling season! And these Hawaiian Steak Kabobs were the first delicious thing to be cooked on it.
I love making kabobs because you have the meat and veggies all on one skewer. There isn’t even a need for sides although the contents from the kabobs would be perfect atop a bed of rice.
Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
This Soy Vay® Island Teriyaki sauce made for a shorter ingredients list and quicker prep time. The sauce is made with the sweet taste of pineapple, zesty ginger, and garlic.
It is perfect for baking, broiling, stir-frying and of course grilling. The sauce can be used as a marinade and as a sauce.
And what made it even easier, was the new OK Soy Vay technology with a voice-activated recipe!
I know that some people think much of my day is spent in leisure, eating bonbons, and doing what I please.
It is true that my kids are all in school and that I am blessed to have a job I love where I get to work from home, but it actually is work and it takes lots of time and dedication. Here is look my schedule from Monday:
6:30 – Wake the kids for school
7:40 – Leave home to pick up carpool kids and drive everyone to school
8:00 – Breakfast
8:15 – Committee work
8:45 – Social media scheduling, blog comments, and email
10:00 – Grocery shopping for blog and family
12:00 – Photo shoot for two blog recipes
1:00 – Lunch
1:15 – Continue photo shoot
2:40 – Leave to pick up kids after school and drive everyone home
3:30 – Clean kitchen, breakdown photo shoot, download photos, and start editing
5:00 – Prepare and eat dinner
6:30 – Leave for committee meeting
9:00 – Arrive home and continue committee work
9:45 – Finally done working
As you can see, my days are long just like yours. It was really nice to use the OK Soy Vay technology to make these Hawaiian Steak Kabobs.
The voice-activated recipe talked me through the prep and cooking without having to touch my computer to move to the next step. All I had to say is “next” to go to the next step.
How To Make Hawaiian Steak Kabobs
A couple of things to note about this specific recipe is that it calls for the steak to be marinated for 3 1/2 hours, so it needs to be started earlier in the day.
Also, the wooden skewers need to be soaked in water for a half hour.
Cut the steak into 1½ inch cubes and place it in a shallow dish or resealable plastic container.
Pour the Island Teriyaki sauce over top and turn until evenly coated.
Cover and marinate in the fridge for 3½ hours.
When the meat is ready, discard any leftover marinade.
Soak the wooden skewers in water while prepping (for at least 30 minutes).
Cut the veggies and pineapple into pieces large pieces.
Combine the veggies and pineapple in a large mixing bowl and toss with olive oil and season to taste with salt and pepper.
Cook the kabobs on the grill over medium-high heat, turning occasionally, until veggies are tender and the beef has reached an internal temperature of 145ºF.
Use additional Soy Vay Island Teriyaki sauce to baste the kabobs.
Summer meals should always be this easy and this delicious! The tender steak, sweet pineapple, and grilled veggies were the perfect way to kick off the grilling season.
Find the recipe for Hawaiian Steak Kabobs with the OK Soy Vay Technology here:
Cut the steak into 1½ inch cubes and place it in a shallow dish or resealable plastic container. Pour the Island Teriyaki sauce over top and turn until evenly coated. Cover and marinate in the fridge for 3½ hours. When the meat is ready, discard any leftover marinade.
Soak 8 wooden skewers in water while prepping (for at least 30 minutes).
Chop the peppers and red onion into large squares. Cut the pineapple into 1½ inch wedges. Combine in a large mixing bowl and toss with olive oil and season to taste with salt and pepper. Thread the beef, fruit, and vegetables onto skewers.
Cook the kebabs on the grill, over medium-high heat turning occasionally until veggies are tender and the beef has reached an internal temperature of 145ºF.
- Baste with extra Island Teriyaki sauce.
Nutrition facts calculated using 1/2 of the marinade since some of it is discarded after marinating the beef.
This is a sponsored conversation written by me on behalf of Soy Vay. The opinions and text are all mine.