Teriyaki Beef Kabobs

  • 1-pound boneless beef top sirloin steak, cut 1¼ inches thick
  • ½ fresh pineapple, peeled, cored, cut into 1-inch pieces
  • 1 small green bell pepper, cut into 1-inch pieces
  • 1 small red bell pepper, cut into 1-inch pieces

Marinade

  • ¼ cup packed light brown sugar
  • 3 tablespoons dry sherry
  • 3 tablespoons soy sauce
  • 2 teaspoons dark sesame oil
  • 2 large cloves garlic, crushed
  • ½ teaspoon ground ginger

Trim fat from beef steak. Cut steak into 1¼ -inch pieces. In small bowl, combine marinade ingredients. Place beef in plastic bag; add ½ of marinade, turning to coat. Close bag securely and marinate in refrigerator 20 minutes. Reserve remaining marinade.

Remove beef from marinade; discard marinade. Alternately thread equal amounts of beef, pineapple and bell peppers onto each of four 12- inch skewers metal skewers.

Place kabobs on grid over medium coals. Grill 8 to 11 minutes for rare to medium doneness, turning and brushing with reserved marinade occasionally.