|Cubed boneless top sirloin steak||2 Pound|
|Coarsely chopped onion||3⁄4 Cup (12 tbs)|
|Canned green chili salsa||4 Ounce (1 Can)|
|Chili powder||1 1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Green bell pepper||1⁄2|
|Whole fresh mushrooms||4 Ounce|
|Cherry tomatoes||1⁄2 Pint (Half A Pint Box)|
|Canned pineapple chunks||4 Ounce (1/2 Of 8 Ounce Can)|
|Uncooked regular rice||1 Cup (16 tbs)|
Combine cubed beef with chopped onion, salsa, chili powder, oil, red wine vinegar, salt and pepper; put in a 6-cup container and freeze.
To prepare for serving, thaw meat mixture.
Remove meat from marinade.
Cut bell pepper and onion into thick pieces to put on a skewer.
Alternate meat, vegetables and pineapple on a skewer, and barbecue or broil.
Baste with marinade while cooking.