Ginger-Teriyaki Beef Skewers with Grilled Pineapple and Peppers

Method

1. Heat the olive oil in a small saucepan over medium-high heat until shimmering. Add the ginger, garlic, and red pepper flakes and cook until fragrant, about 1 minute. Stir in the teriyaki sauce, 1/4 cup of the pineapple juice, soy sauce, and brown sugar. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Remove from heat and let cool completely.
2. Pour half of the cooled marinade into a small bowl and whisk in the remaining 1/2 cup pineapple juice. Reserve the other half in the saucepan for glazing. Place the beef cubes in a large resealable plastic bag, add the marinade from the bowl, and seal the bag, pressing out as much air as possible. Refrigerate for at least 2 hours and up to 5 hours.
3. Thread the beef cubes onto skewers, alternating with the pineapple, onion, and bell pepper pieces.
4. Light one chimney full of charcoal. When the coals are lit and covered with gray ash, pour them out and arrange them on one side of the charcoal grate. Place the cooking grate, cover the grill, and preheat for 5 minutes. Clean and oil the grate. Grill the skewers over direct heat until the beef is well seared on all sides, about 3 minutes per side. Move the skewers to the cooler side of the grill and brush all over with the reserved glaze. Cover and continue cooking until the center of the beef reaches 125–130°F (52–125°F) on an instant-read thermometer. Transfer to a platter and let rest for 5 minutes. Serve immediately.