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Ingredients

  • 1 can (13 1/4 oz.) pineapple chunks
  • 1/2 cup Heinz 57 sauce
  • 2 Tablespoons dry white wine
  • 1 Tablespoon salad oil
  • 1/2 teaspoon salt
  • Dash pepper 2 pounds beef sirloin tip or top round cubed
  • salt and pepper

Drain pineapple, reserving 1/2 cup liquid. Cover and refrigerate pineapple chunks. Combine the 1/2 cup pineapple liquid with 57 sauce and next 4 ingredients; poour over meat. Marinate 2 to 3 hours in refrigerator, turning occasionally. Thread meat and pineapple chunks alternately on six (12 inch) skewers, allowing 4-5 pieces of meat and 5-6 pieces of pineapple for each skewer. Brush with marinade; season lightly with salt and pepper. Grill or broil 3 inches from heat

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