Teriyaki Skewers with Steak and Pineapple

Susan Feliciano


I had forgotten about this recipe. I don't do much grilling, but this one is a winner. It's been a while since I made it. I got the recipe from a friend years ago, when I was first married. For the meat tenderizer, I use the kind with Papain extract, not MSG. Durkee makes a good brand.

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20 Min


10 Min




1/2 c
soy sauce or tamari
1/4 c
sesame or peanut oil
2 Tbsp
molasses or sorghum
2 tsp
ground ginger
2 tsp
dry mustard
6 clove
garlic, minced
1 1/2 lb
beef round steak about 1" thick
durkee meat tenderizer
fresh pineapple chunks (about 3 per skewer)
bamboo or metal skewers

Directions Step-By-Step

Make marinade: combine soy sauce, oil, molasses, ginger, dry mustard, and minced garlic cloves and mix well. Cut the steak into long strips about 1/4-inch thick. Sprinkle meat tenderizer on both sides of steak strips according to label directions. Add steak to marinade in a zip-top bag and let stand 15 minutes at room temperature.
Lace the steak strips accordian-style onto the skewers, with a pineapple chunk between each fold, using about 3 chunks of pineapple on each skewer. Grill over hot coals 5 to 7 minutes or to desired doneness. Turn frequently and baste with marinade while cooking.
If using wood or bamboo skewers, soak them for 30 minutes in water before preparing.

About this Recipe

Course/Dish: Beef, Marinades, Meat Appetizers
Main Ingredient: Beef
Regional Style: Hawaiian/Polynesian
Dietary Needs: Diabetic, Dairy Free, Low Carb
Other Tags: Healthy, Heirloom