Sirloin Beef Kebabs with Pineapple Chile Rice Pilaf

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This is a simple and quick recipe that we have made several times this year. It's one of those low-effort, high-reward dishes.

We picked up a nice pair of Certified Angus Beef top sirloin steaks at Food City and I decided to make a classic - teriyaki steak kebabs. Skewers laden with peppers and onions were the obvious pairing. The sweet and spicy pilaf with pineapple and Fresno chile added big flavor and some originality.

Steak kebabs with pineapple chile rice pilaf

Sirloin Beef Kebabs with Pineapple Chile Rice Pilaf

By www.nibblemethis.com

Published 10/25/2025

Teriyaki steak kebabs, roasted veggies, and a sweet and spicy rice pilaf. You can use whatever skewers you like, but I prefer to use about a dozen 6" bamboo skewers that I soak for about 1 hour. Allow at least 4 hours for marinating the steak.

INGREDIENTS

12 to 16 ounces Certified Angus Beef top sirloin steak, cut into 1" cubes
1 Vidalia onion or other sweet onion cut into 1" pieces
2 Sweet Peak Long Peppers or red bell pepper, cut into 1" pieces
1 tablespoon SPG type rub - I used NMT Umami Steak Seasoning recipe
Garnish: sliced green onion, sesame seeds

For the Marinade

1/4 cup peanut or other high temp oil
1 tablespoon soy sauce
1 tablespoon mirin
1/2 tablespoon lime juice

For the Glaze

1/2 cup teriyaki sauce
1 ounce mirin
1 ounce lime juice

For the Pineapple Chile Rice Pilaf

2 tablespoons bacon fat
1/2 fresno chile, finely chopped (Substitute red jalapeno or serrano)
1/2 cup diced sweet pepper and onion (leftovers from making the veggie kebabs)
1/2 cup pineapple, 1/4" dice
1 cup long grain rice
1 teaspoon salt
1 teaspoon soy sauce
1 cup chicken stock
1 cup water

INSTRUCTIONS

Marinade the steak. Mix the marinade ingredients together in a bowl and toss the sirloin cubes to coat. Cover and refrigerate for at least four hours or up to 24 hours.
Assemble the kebabs. Remove the meat from the marinade and shake off excess. Place 5 or 6 pieces of meat each on skewers. Thread the veggies on some skewers. Drizzle all kebabs with oil and season with a salt-pepper-garlic rub.
Preheat the grill to 450°f. Set it up for a two-zone fire: One area directly above the hot coals and an area not over the coals for indirect cooking. See pics below for an example.
Start the rice. Preheat a medium pot over medium heat. Melt the bacon fat and sauté the chile, sweet pepper, and onion for 3 minutes. Stir in the rice to coat and cook until the rice becomes aromatic, 1 minute or so. Add the pineapple, salt, soy sauce stock, and water. Bring to a simmer, cover with a tight lid and cook for 21 minutes. Check to make sure all liquid is absorbed. Leave covered for 5 minutes and then fluff with a fork.
Make the glaze. Whisk the marinade ingredients together. You add a little pineapple juice if you like.
Grill the veggie kebabs. Grill them over direct heat, turning them every 1-2 minutes for about 4-6 minutes total. Move to the indirect side and brush with the glaze.
Grill the steak kebabs. Grill them over direct heat for two minutes. Flip and cook for another minute. Move them to the indirect side, glaze them, and return to the direct side for another minute or so until done.
Serve the rice, topped with 3 kebabs, green onion, and sesame seed.

Yield: 2-4 Servings

Prep Time: 00 hrs. 30 mins.

Cook time: 00 hrs. 30 mins.

Total time: 1 hour plus marinade time

Tags: grill, steak, rice

Here are some notes and pictures from this session.

Beef is pricey these days so I like to make sure I get my money's worth. I know I'm getting quality when I see the CAB logo.

Fresno chiles are mild, fruity, and flavorful

Fresno chiles are my favorite because of their vivid red color, fruity flavor, and mild heat - less fire, more character. We grow them every Summer and I'm sad to see them finish up for the year.

The Sweet Peak long peppers are very mild in heat and rich in flavor, similar to bell peppers.

The set up that I used keeps the food close to the heat source. I used a spider rig to lower the grate.

I found that I was out of charcoal so I used a divider for my Kick Ash Basket. Then I dropped in a spider rig and stole the cast iron grate from my BGE Mini-Max so the food would cook closer to the coals. The strategy worked out perfectly.

It's hard to believe that it has been 18 years since I bought this Big Green Egg, which was my first. It has held up beautifully over the year.

Grilling veggie skewers and meat skewers separately lets them cook at the appropriate time and temp.

Like many grilling enthusiasts, I like to grill my veggies and meat separately, which allows them to cook at the appropriate time and temp.

Fire makes peppers and onions even more delicious!

Sirloin kebabs roasting over hot coals next to veggie kebabs on the Big Green Egg.

Another advantage of using a two zone fire like this is you can apply the baste over the empty side. That way oil in the baste doesn't cause the coals to flame up.

In this pic, you can see that the spider rig and smaller grate from the Mini-Max allowed me to get the grates a few inches closer to the coals. This is useful for searing or in this case where I was running out of fuel.