30 minute dinners, lunch/dinner meal prep, Uncategorized

Chimichurri Steak Kabobs with Peppers & Pineapple (A Must-Make Summer Dinner!)

Name: Chimichurri Steak Kabobs with Peppers & Pineapple
Prep time: 20 min
Cook time: 20 min
Ingredients: 1.5 lbs steak (sirloin or flank, cut into cubes); 1 red bell pepper (chopped); 1 yellow bell pepper (chopped); 1.5 cups pineapple chunks; 1 tsp salt; 1/2 tsp pepper; 1 tsp garlic powder; 1 tsp paprika; 1/2 cup fresh parsley; 1/2 cup fresh cilantro; 1/4 jalapeño (seeds removed); 1/2 shallot; 1 –2 garlic cloves; Juice of 1/2 lemon; 3 tbsp red wine vinegar; 1/2 cup olive oil; Salt and pepper (to taste); Cilantro lime rice; Grilled or roasted asparagus

May 19, 2025

These chimichurri steak kabobs with bell peppers and pineapple are juicy, flavorful, and perfect for grilling season. Served with cilantro lime rice and asparagus, this healthy, high-protein meal is a summer dinner win!

Creator: Leslie Stokes

If I could bottle up the feeling of a warm summer night, it would taste exactly like these chimichurri steak kabobs. This recipe is one of those easy wins that checks all the boxes—flavor-packed, high-protein, easy to prep ahead, and picky-eater approved (yes, even with the green sauce!).

The inspiration behind this meal? Honestly, I just wanted to grill something fun that didn’t require a ton of effort. We’ve been leaning into more grilled meals lately—less cleanup, more time outside with the kids, and a way better vibe than sweating over the stove.

And if you’ve never made chimichurri at home… this is your sign.

Let’s Talk Chimichurri (aka the star of the show)

Chimichurri is that herby, garlicky, zesty sauce you’ve probably seen on steak at fancy restaurants, but it’s so easy to make at home. I blend parsley, cilantro, a little jalapeño (for a kick!), shallot, garlic, red wine vinegar, lemon juice, olive oil, and a big pinch of salt and pepper. The flavor is bright, bold, and makes everything taste like summer.

I use 1/3 of the sauce to marinate the kabobs right before grilling—rub it into the meat so it really soaks in. Then I brush more on during grilling and again once they’re cooked. It gives the steak that juicy, punchy flavor that makes this dish feel like more than just grilled meat and veggies.

How I Build the Kabobs

I use sirloin or flank steak (whatever’s on sale), cut it into cubes, and season it with salt, pepper, paprika, and garlic powder. Then I layer it onto skewers with red and yellow bell peppers and fresh pineapple chunks. That sweet-salty combo with the herbs from the chimichurri is so good.

Pro tip: If you’re using wooden skewers, soak them in water for 20 minutes so they don’t burn on the grill.

My Go-To Sides: Cilantro Lime Rice & Asparagus

I serve the kabobs over cilantro lime rice (I just stir lime juice, zest, and chopped cilantro into jasmine rice) and some roasted or grilled asparagus on the side. It’s a full plate that feels fancy but took me 30 minutes, tops.

It’s perfect for:

A casual weeknight dinner
Summer grilling with friends
Meal prep for the week (more on that below!)

Make It Your Own

This recipe is super customizable:

No cilantro? Use all parsley.
Don’t like pineapple? Try cherry tomatoes or zucchini.
Want more heat? Leave the seeds in the jalapeño or add a pinch of red pepper flakes.
Dairy-free, gluten-free, kid-friendly—it works for everyone.

Why I Keep Coming Back to This Meal

I’ll be honest—some nights I don’t want to cook. But these kabobs feel fun without the mess. The kids love the sweetness from the pineapple, my husband’s happy because there’s steak, and I feel good knowing we’re eating a meal full of real food, flavor, and protein.

Plus, there’s something about handing everyone their own skewer that just makes dinner more exciting. It feels like we’re at a restaurant… but in our backyard with less screaming.

Meal Prep Tips

You know I’m all about saving time and eating well during the week, and these kabobs are amazing for that. Here’s how to make them meal prep-friendly:

Double the recipe. Grill extra kabobs and store in containers with rice and asparagus. They reheat well and still taste great a few days later.
Chimichurri makes everything better. Keep extra sauce in a jar in the fridge and use it on eggs, sandwiches, roasted potatoes, or chicken during the week.
Switch up the protein. This recipe works with chicken thighs, shrimp, or even tofu if you want to mix it up!