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Hawaiian Steak Skewers

Hawaiian Steak Skewers with Sautéed Tatsoi

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On chilly winter nights, we find ourselves craving brighter, lighter flavors, like tropical fruits, that distract from the cold outside. This week, Chef Elana is channeling those warm-weather daydreams, roasting pineapple on skewers with soy-marinated steak cubes for the perfect balance of sweet and savory. They’re served alongside rice blended with tatsoi, an earthy green that softens and wilts like spinach. Everything’s garnished with sesame seeds and drizzled with Sriracha, because we just couldn’t resist adding a little heat.

  • < 600 Calories
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 550
  • Protein 38g
  • Total Carb 58g
  • Total Fat 18g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • tatsoi
    • 3 ounces
    • tatsoi
  • shallot
    • 1
    • shallot
  • wood skewers
    • 6
    • wood skewers
  • steaks
    • 2
    • steaks
  • scallions
    • 2
    • scallions
  • ginger
    • 1/2 ounce
    • ginger
  • garlic
    • 2 cloves
    • garlic
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • Sriracha
    • 1 packet
    • Sriracha
  • pineapple
    • 3/4 cup
    • pineapple
  • light brown sugar
    • 1 tablespoon
    • light brown sugar

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 6" small pot with lid
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 450ºF. In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 4.

  2. Assemble steak skewers

    Assemble steak skewers

    While rice cooks, pat steak dry with paper towel and cut into 1-inch cubes. In a small bowl, whisk together soy sauce, brown sugar, and 1 tablespoon olive oil to make sauce. Thread steak and pineapple cubes onto skewers, alternating each and dividing evenly. Arrange skewers in a single layer on a baking sheet, then pour over half of sauce and turn to coat. Set aside to marinate, 10 minutes.

  3. Prepare ingredients

    Prepare ingredients

    While steak marinates, rinse all produce. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger. Peel shallot, halve, and thinly slice. Thinly slice garlic

  4. Sauté tatsoi

    Sauté tatsoi

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add whole ginger knob, shallot, garlic, and scallion whites and light greens. Cook, stirring, until shallot is soft and translucent, about 5 minutes. Add tatsoi and stir to wilt, about 2 minutes more. Once cooked, add rice to pan with vegetables, reserving pot for the next step. Stir to combine. Taste and add salt and pepper. Remove and discard whole ginger knob.

  5. Roast skewers and finish sauce

    Roast skewers and finish sauce

    Transfer baking sheet with skewers to oven and roast until steak is browned and medium rare, about 8 minutes. Meanwhile, wipe pot from rice clean and add remaining sauce over medium-high heat. Reduce, stirring occasionally, until thickened, 3-4 minutes.

  6. Plate Hawaiian steak skewers

    Plate Hawaiian steak skewers

    Once steak has roasted, divide rice and sautéed tatsoi between serving plates and top with Hawaiian steak skewers. Pour over sauce (fill pot with water and set aside to soak for easier cleanup). Garnish with scallion dark greens and drizzle over Sriracha, if desired. Dig in!

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