Ingredients:
1 (13 1/4-ounce) can pineapple chunks
1/2 cup Heinz 57 sauce
2 tablespoons dry white wine
1 tablespoon salad oil
1/2 teaspoon salt
Dash of pepper
2 pounds beef sirloin tip or top round, cut into 1-inch cubes
Salt and pepper
Drain pineapple, reserving 1/2 cup liquid. Cover and refrigerate pineapple chunks. Combine the 1/2 cup pineapple liquid with Heinz 57 sauce and next 4 ingredients; pour over meat. Marinate 2 to 3 hours in refrigerator, turning occasionally. Thread meat and pineapple chunks alternately on six skewers, allowing 4 to 5 pieces of meat and 5 to 6 pieces of pineapple for each skewer. Brush with marinade; season lightly with salt and pepper. Grill or broil 3 inches from heat source 5 minutes on each side for medium rare.
