Ingredients
- 2 lbs sirloin steak, cut into 1½-inch cubes
- 1 green bell pepper, cut into 1½-inch pieces
- 1 red bell pepper, cut into 1½-inch pieces
- 1 onion, cut into 1½-inch pieces
- 3–4 zucchini, sliced into 1-inch rounds
- 3 cups fresh pineapple, cut into 1-inch pieces
- 1 cup soy sauce
- ½ cup rice vinegar
- ⅔ cup water
- 1 cup brown sugar
- 4 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch
- 8–10 wooden or metal skewers
- Sesame seeds (optional, for garnish)
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, water, brown sugar, garlic, ginger, and red pepper flakes until sugar is dissolved.
- Place steak cubes into a large zip-top bag and pour in 1/3 of the marinade. Seal and refrigerate for at least 6 hours or overnight.
- In a saucepan, add remaining marinade and whisk in cornstarch. Bring to a boil, then reduce to a simmer for 20 minutes until thickened. Set aside.
- Preheat grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
- Thread steak, peppers, onions, zucchini, and pineapple onto the skewers alternately.
- Grill skewers for 3–4 minutes per side, brushing with thickened sauce after each turn.
- Remove from grill and let rest for 10 minutes. Brush with more teriyaki glaze and sprinkle with sesame seeds if desired.
Notes
- Marinate steak overnight for maximum flavor and tenderness.
- Use metal skewers to avoid soaking if grilling frequently.
- Substitute sirloin with ribeye or NY strip for a richer bite.
- Adjust red pepper flakes for more or less heat.
- Prep Time: 6 hours
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 692 kcal
- Sugar: 34 g
- Sodium: 1500 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 145 mg
