Marinated Steak, Pineapple & Vegetable Kabobs

Print This Recipe

Juicy, colorful, and packed with bold summer flavor

Fire up the grill—these steak and pineapple kabobs are the definition of summer cooking. Tender marinated beef, charred vegetables, and caramelized pineapple come together in a juicy, smoky, flavor-packed bite. They’re as stunning to serve as they are simple to make.

Why You’ll Love These Steak Kabobs

• Flavor-Packed Marinade – Soy sauce, Dijon, and Worcestershire create rich, umami depth.

• Bright & Balanced – Sweet pineapple contrasts beautifully with the savory steak.

• Colorful and Crowd-Pleasing – A total showstopper on the platter.

• Grill-Friendly Dinner – Fast-cooking and made for summer evenings.

Ingredients

Makes ~6 Servings

For the Marinade:

• ¼ cup extra-virgin olive oil

• ¼ cup soy sauce

• 2 tablespoons Worcestershire sauce

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 3 garlic cloves, minced

• 1½ teaspoons freshly cracked black pepper

For the Kabobs:

• 1½ lbs ribeye steak, cut into 1½-inch cubes

• 1 red bell pepper, cut into large chunks

• 1 green bell pepper, cut into large chunks

• 1 large Bermuda (purple) onion, cut into chunks

• 8 oz whole mushrooms (button or cremini)

• 2 cups large fresh pineapple chunks

• Metal or wooden skewers (soak wood skewers in water 30 minutes to prevent burning)

Step-by-Step Instructions

1. Mix the Marinade

In a medium bowl or resealable plastic bag, whisk together olive oil, soy sauce, Worcestershire, lemon juice, Dijon, garlic, and black pepper until fully combined.

2. Marinate the Steak

Add the ribeye cubes to the marinade and toss to coat. Cover and refrigerate for 1–4 hours to absorb all that savory flavor.

3. Assemble the Kabobs

Thread marinated steak cubes, pineapple, mushrooms, onion, and bell peppers onto skewers. Alternate colors and textures for visual appeal and even cooking.

4. Grill to Perfection

Preheat your grill to medium-high. Grill the kabobs for 10–12 minutes, rotating every 2–3 minutes, until steak reaches your preferred doneness and veggies are slightly charred.

5. Rest & Serve

Let kabobs rest a few minutes before serving. Optionally garnish with a pinch of flaky sea salt or a fresh squeeze of lemon juice for brightness.

Print This Recipe  

Grilling Tips & Variations

• Don’t Overcrowd: Leave a little space between ingredients on the skewers so everything cooks evenly.

• Use What You Have: Swap ribeye for sirloin or flat iron steak.

• Want Heat? Add jalapeño slices or a pinch of red chili flakes to the marinade.

• Meal Prep Tip: You can prep everything a day in advance—just keep ingredients separate until grilling time.

Serve With:

• Garlic rice or lemon couscous

• Grilled corn with basil-honey butter

• Fresh watermelon salad

• A cold, citrusy sparkling water or your favorite summer drink