Sweet and Savory Beef And Pineapple Kabobs

These beef and pineapple kabobs taste like summer should feel—bright and savory with a little caramelized sweetness, just enough spice to wake things up, and flavors that linger long after the plates are cleared. Asian-inspired and easy to prep ahead, they’re built for warm evenings, backyard meals, and that sweet spot where effort meets ease.

The Kind Of Dinner That Slows You Down (in a good way!)

There’s a rhythm to summer cooking that feels different—like the days themselves are asking you to breathe a little deeper and not rush the good parts. These kabobs are part of that rhythm.

They start with a marinade that comes together in minutes. A gingery, garlicky, sweet and savory mix of soy, honey, vinegar, sriracha, and just enough peanut butter to bring a rich complexity that also encourages caramelization. Toss that with cubes of beef, juicy pineapple, and red onion, and you’ve already set the tone: bold, balanced, and ready for the grill.

A New Family Favorite With Flexibility

My boys love Asian flavors, which is what sparked the idea for this marinade in the first place. And while beef is the star here, chicken slides into this recipe just as beautifully if that’s what you’ve got. Also…the pineapple! Gahhh 😍, if you’ve never grilled pineapple you’re in for a treat! Just. So. Good!

Don’t they look SO delicious?!?

Let’s Start With The Marinade

The marinade has ten ingredients, most of which you probably already have in your pantry if you ever make Asian food. Using fresh garlic and fresh ginger is important (powdered won’t be the same) but other than that this marinade is pretty adaptable:

• Swap maple syrup for the honey.
• Use seasoned or unseasoned rice vinegar (just note: seasoned already includes salt and sugar, so you may want to adjust).
• Leave out the peanut butter if there’s a nut allergy in the mix. It’ll still be delicious.
• Increase the sriracha if you like more heat or leave it out completely if you’re a “no-heat” eater 😉

You’ve Got Beef Options (and one of them may surprise you!)

Let’s talk about the beef—and what cuts are best for kabobs. Kabobs are a great way to stretch your protein budget, so we’re looking for something affordable (this isn’t the time to splurge on filet!). We also want something that cooks quickly and stays tender. And of course we want great, beefy flavor.

This is one of those times when you really CAN get everything on your wish list! ☺️

Here are my top three choices:

• Sirloin is the easiest to find. It’s affordable, flavorful, and when marinated, stays tender and juicy. It’s the most popular go-to for a reason.
• Coulotte is a cut you may have never heard of, but it’s one of my personal favorites. It has fantastic flavor and natural tenderness right out of the gate. If you spot it in the butcher case, bring it home and give it a try—you’ll be a fan in no time. It’s often priced the same as sirloin, too.
• And then there’s the biggest surprise… boneless chuck short ribs.

I know, RIGHT??? Short ribs? On the grill?? They’re usually reserved for long, slow braises… which is not what we’re doing here. So, you’re probably wondering, won’t they be tough and chewy? That’s what I wondered, too—until one unseasonably warm April day last year that changed everything.

I had picked up boneless short ribs planning to make a ragu, but the weather took a turn—sunny, warm, and too beautiful to stay inside. And if you live in Ohio, you know you don’t pass up an April grilling opportunity! So I pivoted. I cubed the short ribs, threaded them up with pineapple and onion, crossed my fingers… and hoped for the best.

And wow. I didn’t expect just how perfect they’d be. The beef caramelized at the edges, stayed tender through the center, and had this deep, rich flavor that made me wonder why I hadn’t tried it sooner.

Boneless short ribs are proof that the best cuts aren’t always the most obvious.

Buying Tips

Now, if you’re going to give boneless short ribs a try, there are a couple things to keep in mind.

First? Boneless short ribs aren’t actually short ribs—and they can come from several different primal cuts. Where they come from matters because it affects tenderness. You want the ones labeled “chuck.” If they’re not marked as chuck, skip them.

Second? Chuck is a less expensive cut. Boneless chuck short ribs should cost less than sirloin (at my store, they’re usually about $2 less per pound). If you see them priced like traditional short ribs, they’re overpriced. Walk on by and pick something else.

How to Make Pineapple Beef Kabobs

Your first step is making the marinade (it comes together quickly). You’ll whisk together fresh grated ginger, garlic, soy sauce, honey, brown sugar, rice vinegar, sesame oil, creamy peanut butter, a splash of sriracha, and cracked black pepper. Taste and adjust. A little more heat? More sweet? Trust yourself.

Once the marinade is mixed, go ahead and prep the pineapple and onion. Cut the pineapple into ½-inch planks, then into bite-sized squares (about 1½ inches across). Do the same with the outer rings of red onion—cut them into square-ish chunks that will grill evenly and not slide off the skewers.

Place the cut pineapple and onion in a separate bowl, and add about ¼ cup of the marinade to coat them.

Now for the beef. Cube your chosen cut—sirloin, culotte, or boneless chuck short ribs—into pieces about 1½ to 2 inches square. They don’t have to be perfect, just close to the same size so that they cook evenly. Place them in the bowl with the remaining marinade and toss to coat evenly.

Cover both bowls and refrigerate. A 30-minute soak is enough to pick up some great flavor, but if you’ve got more time, 2–3 hours is ideal. Just don’t go over 4 hours—the acid in the marinade can start to mess with the texture of the meat, leaving it a little gummy.

Ready To Fire Up The Grill?

When it’s time to grill, thread everything onto skewers—alternate the beef, onion, and pineapple however you like. It’s very unlikely that you’ll have exactly the same amount of each ingredient, so just go with the flow, it’s all good. I usually use 4–5 pieces of meat per skewer, but you know your family’s appetites best so do what feels right.

Preheat your grill to medium, and be sure to clean and oil the grates (sticky kabobs are a mood killer). Grill the skewers for about 5–6 minutes per side, turning once. I like to use a meat thermometer and aim for 135°F for medium-rare. You can go up to 145°F if you prefer them more done, but beyond that they’ll start to dry out.

And that’s it—just a few simple steps to a dish that tastes like summer on a skewer!

A quick reminder if you’re using wooden skewers: soak them in water for at least 30 minutes before threading. It helps keep them from burning on the grill.

How To Prep Ahead

Delicious meals don’t have to wait for the weekend! If you’ve been working all day and want this to be a low-effort, high-reward kind of evening? Here’s your head start:

The night before:

• Make the marinade.
• Cube the beef, pineapple, and onion.
• Store everything separately in the fridge.

After work:

• Toss the ingredients in the marinade and let them sit at room temp while you change into comfy clothes, exhale the day, and turn on your favorite playlist. Give yourself that “ahhhhh” moment.

Then when you’re ready? Skewer, grill, and serve.

What To Serve Along Side?

Keep it simple and fresh:

• For ultimate simplicity? A crisp green salad always works.
• My crunchy, colorful bell pepper peanut salad (which happens to use a lot of the same marinade ingredients) is a perfect plate partner.
• Cook up some jasmine rice. My favorite rice twist? Swap coconut water for the plain water. And after it’s cooked, finish with a few squeezes of fresh lime juice and a handful of chopped cilantro —it’s simple, summery and satisfying.

What To Do With Leftovers?

If there are any, they’re excellent tucked into a rice bowl, rolled into lettuce wraps, or eaten straight from the fridge (I’m the weirdo who likes to eat cold meat right from the fridge 🙋🏼‍♀️ , so no judgement here)!

I hope you love these Sweet and Savory Beef and Pineapple Kabobs as much as we do!

And, as always, I love to hear how my recipes turn out for you (and I especially love to see your food photos)! So tag me at @breathingandcooking on Facebook and Instagram with your creations!
And don’t forget to breathe, trust yourself, and enjoy the process ❤️

Want More Recipes Perfect For Your Next Cookout?

• Try my fall off the bone bbq ribs
• chipotle rhubarb bbq sauce is so good slathered on ribs or grilled chicken! It’s also excellent as a burger topping…
• And speaking of burgers? Bake up some Perfect Pretzel Buns or Brioche buns, they’re so much better than store bought!
• Grilled Vegetables with Herb Vinaigrette Can be a side or the main dish (they’re on repeat all summer at our house)
• Crispy Herb Smashed Redskins go with everything (according to my grand daughter 😉)
• Garden Bean Salad with Citrus Vinaigrette is colorful, fresh and beautiful
• Julienned zucchini tomato salad is a summer time fa
• And don’t forget dessert! Lemon tart with almond crust is like sunshine on a plate, and you can’t go wrong with classic chocolate chip cookies