Tiki-Style Beef Teriyaki Skewers Recipe

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Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries.

Recipe Facts

Active: 30 mins
Total: 0 mins
Serves: 4 to 6 servings

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  • 1/2 cup sake
  • 1/2 cup mirin
  • 1 cup Japanese shoyu
  • 1 1/2 cups pineapple juice
  • 3/4 cup sugar
  • 4 cloves garlic, smashed
  • 1 carrot, roughly chopped
  • 6 scallions, roughly chopped
  • 1 pound beef flank steak, thinly sliced against the grain into 1/8th to 1/4-inch strips (about 16 strips total)


  1. Combine sake, mirin, shoyu, 1 cup pineapple juice, sugar, garlic, carrot, and scallion greens in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, whisk to combine, and cook until the mixture is syrupy and reduced to 1 1/2 cups, about 1 hour. Strain through a fine mesh strainer and allow to cool slightly.

  2. Combine remaining 1/2 cup pineapple juice with 1/2 cup reduced sauce and pour into a gallon-sized zipper-lock bag. Add sliced beef to bag and turn to coat. Allow to marinate for at least 1 hour and up to 4.

  3. Preheat a coal or gas grill to high heat, or preheat a grill pan over high heat until smoking. Place skewers on grill and cook without moving until charred, about 2 minutes. Flip and cook until second side is well charred, about 2 minutes longer. Brush with sauce, and allow them to cook for 15 seconds longer. Transfer to a plate, brush with more sauce, and serve, passing extra sauce at the table.

Special equipment

Grill or grill pan

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