Grilled Teriyaki Beef Brochettes

Chef Larry's Recipe

  • 1 lb. Beef tenderloin pieces, cut into 1/2 - 3/4 inch cubes
  • 1 each Yellow bell pepper, cut into 1/2 inch cubes
  • 1 each Small green bell pepper, cut into 1/2 inch cubes
  • 1 each Small red bell pepper, cut into 1/2 inch cubes
  • 1/2 each Red onion, cut into 1/2 inch cubes
  • 8 each Fresh pineapple pieces, 1/2 cubes
  • 8 each Red grape or cherry tomaotes
  • 4 each Yellow grape tomatoes
  • 4 each Fresh pineapple slices, grilled
  • Chef Larry's Nappa Slaw (recipe folows) for service
  • Scallions, minced, to garnish

    For the Teriyaki Marinade and Sauce:

  • 1/2 cup Brown sugar
  • 1/3 tsp. Garlic, minced
  • 2 each Green onions, minced
  • 1/2 tsp. Fresh ginger minced
  • 1/2 cup Soy sauce
  • 1 1/4 cup Pineapple juice
  • 2 tsp. Cornstarch


Combine brown sugar, garlic, green onion, ginger, soy sauce and 1 cup of pineapple juice. Mix well. Place 1/2 of mixture over beef tenderloin cubes and marinate for at least 4 - 6 six hours.

To create Teriyaki Glaze, place remaining 1/2 of mixture in a sauce pan and bring to a simmer over medium heat. Combine remaining 1/4 cup pineapple juice with cornstarch, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 10 minutes. Strain and reserve.

Prepare Chef Larry's Nappa Slaw per recipe, reserve. Preheat grill or bbq. Drain marinated beef tenderloin cubes well. Create brochettes by alternating marinated beef tenderloin cubes, yellow, red and green bell pepper, red onion, pineapple and red and yellow tomatoes onto bamboo skewers. Place brochettes on grill or bbq and cook to desired doneness.

For service, place on serving plates or a platter with Chef Larry's Nappa Slaw and grilled pineapple. Top with Teriyaki Glaze and garnish with minced scallion.

Makes 4 Servings

Chef Larry's Nappa Slaw


  • 5 cups Nappa cabbage, shredded
  • 1/4 cup Green bell pepper, julienne cut
  • 1/4 cup Yellow bell pepper, julienne cut
  • 1/4 cup Red bell pepper, julienne cut
  • 1 cup Carrot, julienne cut
  • 1/3 cup Scallions, minced
  • Salt to season
  • Fresh ground black pepper to season

    For the Dressing:

  • 1/3 cup Whole grain mustard
  • 1/3 cup Mayonnaise
  • 2 tsp. Soy sauce
  • 2 tsp. Sesame oil
  • 1 tblspn. Sugar
  • 2 tsp. Rice wine vinegar
  • 1 tsp. Red wine vinegar
  • Salt to taste
  • Fresh ground black pepper to taste


Prepare dressing by combining ingredients and mixing well. Adjust seasoning and reserve under refrigeration. Prepare slaw ingredients and refrigerate. Just prior to service, place slaw ingredients in a large bowl. Add half of the dressing and mix. Incorporate more dressing, adding just enough to lightly coat vegetables. Season and toss well.

For service, place on chilled plates or in a well-chilled salad bowl. Serve immediately.

Makes 6 Servings

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