Pineapple Steak Kebabs

Channel the flavors of the islands right in your backyard with these simple, versatile, make-ahead friendly, AND healthy steak kebabs. Thanks to a vibrant, bright marinade of coconut milk, pineapple juice, and other tropical flavors, these kebabs will transport you straight to the tropics.

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients


1/2 cup pineapple juice

1/2 cup canned full-fat coconut milk

1/4 cup gluten-free soy sauce

1 juice of lime

2 tablespoons melted coconut or olive oil

2 tablespoons hoisin sauce (substitute maple syrup if needed)

2 cloves minced garlic

1 pound cubed steak (i used strip)

2 diced bell peppers

1 diced onion

2 cups white mushrooms

6 pineapple spears

1 cup grape or cherry tomatoes

melted coconut oil for brushing

seasoning salt

2 bamboo skewers soaked for at least hours in water


14-8 hours before serving, prepare your marinade. Pour pineapple juice, coconut milk, GF soy sauce, lime juice, coconut oil, hoisin sauce, and garlic in a gallon-sized baggie. Throw in diced steak pieces and refrigerate until ready to grill. If you want to create a reduction from the marinade after using it, pour it into a sauce pan and bring it to a boil for at least 5 minutes. Reduce it to a simmer and allow it to reduce to thicken into a flavorful sauce.*

2Assemble your skewers. To ensure appropriate cooking times, I recommend putting only one food on each skewer (one skewer of only beef, one skewer of only mushrooms, etc.).

3Right before grilling, brush the veggie skewers with melted coconut oil and sprinkle with seasoning salt.

4Heat grill to medium. Put steak kebabs on the grill first, grilling a few minutes on each side for medium temperature. Remove from heat and allow beef to rest. Cook veggies for a few minutes a side or until tender.

5Serve with roasted corn, sweet potato wedges, or cauliflower rice.

Additional Notes

*I would be hesitant to reuse the marinade if it had chicken in it...that's just me, though.

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