Fun fact: I almost went to college in Hawaii. I got accepted into the nutrition program and the University of Hawaii and almost packed my bags… until my best friend and parents reasoned with me about the reality of coming home several times a year with a 4-digit price tag on plane tickets coming from New England… and I decided to stay closer to home. Thankfully, it worked out for me- I met my husband and had a great college experience, but I still daydream about what it would have been like to wake up and surf every morning before school… at least that’s what I imagined Hawaii to be like! It still remains on my bucket list, so for now, I’ll enjoy Hawaiian-inspired flavors while we save for a trip to one of the islands!
So let’s talk Hawaiian-style barbecue. Hawaiian barbecue is equal parts sweet, tangy and salty; and not very spicy like we think of barbecue here on the mainland, but more like the Teriyaki-style sauces of Asia. And while I don’t make a barbecue sauce for these simple summer skewers, the marinade I use on the beef features that signature salty-tangy-sweet flavor profile, with only four simple ingredients: tamari (soy sauce), coconut sugar, garlic and ginger. Paired with sweet pineapple, crisp green pepper and onion, these simple, but flavor packed skewers are perfect for summer grilling and serving over coconut rice (or cauli rice!).
Make it:
Hawaiian-Style Beef Kabobs
Marinade: 1 lb grass-fed steak or kabob meat, cubed 1/2 cup tamari (gluten-free soy sauce) or 1/2 cup coconut aminos (will make it sweeter) 1/2 cup coconut sugar (could sub maple syrup) 1 tsp fresh grated ginger 1 tsp fresh minced garlic
1 large red onion, chopped into large, even-sized pieces 1 large green bell pepper, chopped into large, even sized pieces 2 cups diced fresh pineapple
1. Whisk all marinade ingredients together and coat beef in marinate in a glass container or plastic bag. Let marinate for at least 3 hours, turning or shaking once or twice to fully coat.
2. When steak is marinated, use bamboo or metal skewers to thread onion, bell pepper, meat and pineapple. You will likely get 3-4 layers per kabob.
4. Place kabobs on hot grill and grill until vegetables are soft and beef is cooked, about 3-4 minutes per side.
Meat Subs: Try marinating chicken (will take an extra 1-2 minutes per side to cook) or extra firm tofu in place of beef.
1 lb grass-fed steak or kabob meat, cubed 1/2 cup tamari (gluten-free soy sauce) or 1/2 cup coconut aminos (will make it sweeter) 1/2 cup coconut sugar (maple syrup works here, too) 1 tsp fresh grated ginger 1 tsp fresh minced garlic
1 large red onion, chopped into large, even-sized pieces 1 large green bell pepper, chopped into large, even sized pieces 2 cups diced fresh pineapple
Instructions
1. Whisk all marinade ingredients together and coat beef in marinate in a glass container or plastic bag. Let marinate for at least 3 hours, turning or shaking once or twice to fully coat.
2. When steak is marinated, use bamboo or metal skewers to thread onion, bell pepper, meat and pineapple. You will likely get 3-4 layers per kabob.
3. Place kabobs on hot grill and grill until vegetables are soft and beef is cooked, about 3-4 minutes per side.
