BEEF AND PINEAPPLE KABOBS

1 lb boneless beef top sirloin steak, cut 1-inch thick*
1 small onion, finely chopped
1/2 cup bottled teriyaki sauce
16 pieces fresh pineapple (1x1-inch)
1 (8 oz) can water chestnuts, drained

Cut beef steak into 1/4 inch thick strips. Combine onion and teriyaki sauce. Place beef strips in small bowl; add marinade, stirring to coat.

Alternately thread beef strips (weaving back and forth), pineapple cubes, and water chestnuts on bamboo* or thin metal skewers.

Place kabobs on grid over medium coals. Grill 4 minutes, turning once.

*Recipe may also be prepared using beef top round steak cut 1 inch thick or flank steak.

*If using bamboo skewers, soak in water to cover for 15 minutes before using.

SERVING SUGGESTION:
Hot cooked rice and stir-fried broccoli, mushrooms, and red bell peppers.

Servings: 4
Adapted from source: Beef Industry Council