TERIYAKI STRIPS
Serves 20

1 cup sugar
1 1/2 cups soy sauce (light soy sauce)
2 garlic cloves, crushed
1 inch piece of fresh ginger, peeled and crushed
1/2 cup sherry
4 tb finely minced onions
4 lbs sirloin steaks, very thinly sliced
4 cups pineapple chunks drained

In a saucepan combine the sugar, soy sauce, garlic, ginger, sherry and onion. Bring to boil over moderate heat. Remove from the heat and strain the liquid into a bowl. Place the thinly sliced sirloin slices and pineapple chunks into the marinade. Stir well to cover thoroughly. Marinade for 30 minutes, but not more. Thread 2 meat slices with pineapple chunks onto bamboo skewers. Cover and refrigerate for up to 2 hours. When ready to serve, the strips could be brought from the restaurant kitchen already barbecued or you can have 2 barbecues produced for the activity, in order that cook assistants prepare the skewers in front of guests.