Pineapple Beef Kabobs
|Canned pineapple chunks||20 Ounce (Two 8 Ounce Cans)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Cider vinegar||2⁄3 Cup (10.67 tbs)|
|Catsup||2⁄3 Cup (10.67 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Ground ginger||2 Teaspoon|
|Liquid smoke||1 1⁄2 Teaspoon|
|Boneless sirloin tip roast||3 Pound, cut into 1 1/2 inch cubes|
|Fresh mushrooms||1⁄2 Pound|
|Onions||2 Small, quartered|
|Green peppers||2 Medium, cut into 1 inch cubes|
|Seasoned rice||1 Cup (16 tbs)|
Drain pineapple, reserving juice.
Combine pineapple juice and next 6 ingredients, stirring well; pour into a large shallow dish.
Add meat; cover and marinate 8 hours in refrigerator.
Drain meat, reserving marinade.
Pour marinade into a saucepan; bring to a boil.
Add mushrooms; reduce heat and simmer, uncovered, 10 minutes.
Drain; reserve marinade.
Set mushrooms aside.
Alternate meat, fruit, and vegetables on skewers.
Grill kabobs over medium hot coals 6 to 8 minutes on each side or to desired degree of doneness, brushing often with marinade