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Per serving
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- 1
Make the marinade
Whisk together the sugar, soy sauce, ketchup, garlic powder, and ground ginger until the sugar dissolves. Pour half into a large bowl or shallow dish and stash the other half in the fridge for later — you'll turn that into the sauce.
- 2
Marinate the beef overnight
Cut the sirloin into 1 1/2-inch cubes, drop them into the bowl with the marinade, and toss to coat. Cover and let it hang out in the fridge overnight. Trust me, the overnight soak is what makes these.
- 3
Load up the skewers
Cut the zucchini into 1-inch slices, the bell pepper and onion into 1-inch pieces, and cube the pineapple. Thread the veggies onto their own skewers and the beef with the pineapple onto separate ones — beef and veggies cook at different speeds, so keep them apart. If you're using wooden skewers, soak them first so they don't torch. Toss out the marinade the beef was sitting in.
- 4
Fire up the grill
Grill the skewers covered over medium heat, turning now and then, until the veggies are tender and the beef hits the doneness you like — about 12 to 15 minutes. Crack a cold one while you wait.
- 5
Boil the sauce and serve
Take that reserved marinade from the fridge, bring it to a boil in a small saucepan, and let it cook 1 minute. Slide everything off the skewers and serve with the sauce spooned over top.
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Grilled Teriyaki Beef & Pineapple Skewers
Created by: BackyardGrillCo
Ingredients
- 1 cup sugar
- 1 cup reduced-sodium soy sauce
- 1 cup ketchup
- 2 tsp garlic powder
- 2 tsp ground ginger
- 2 lb beef top sirloin steak
- 3 zucchini
- 1/2 lb mushrooms
- 1 bell pepper
- 1 onion
- 2 cup pineapple
Instructions
- Make the marinadeWhisk together the sugar, soy sauce, ketchup, garlic powder, and ground ginger until the sugar dissolves. Pour half into a large bowl or shallow dish and stash the other half in the fridge for later — you'll turn that into the sauce.
- Marinate the beef overnightCut the sirloin into 1 1/2-inch cubes, drop them into the bowl with the marinade, and toss to coat. Cover and let it hang out in the fridge overnight. Trust me, the overnight soak is what makes these.
- Load up the skewersCut the zucchini into 1-inch slices, the bell pepper and onion into 1-inch pieces, and cube the pineapple. Thread the veggies onto their own skewers and the beef with the pineapple onto separate ones — beef and veggies cook at different speeds, so keep them apart. If you're using wooden skewers, soak them first so they don't torch. Toss out the marinade the beef was sitting in.
- Fire up the grillGrill the skewers covered over medium heat, turning now and then, until the veggies are tender and the beef hits the doneness you like — about 12 to 15 minutes. Crack a cold one while you wait.
- Boil the sauce and serveTake that reserved marinade from the fridge, bring it to a boil in a small saucepan, and let it cook 1 minute. Slide everything off the skewers and serve with the sauce spooned over top.