Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (13 1/4 oz.) pineapple chunks |
| ½ cup | Heinz 57 sauce |
| 2 tablespoons | Dry white wine |
| 1 tablespoon | Salad oil |
| ½ teaspoon | Salt |
| 1 dash | Pepper |
| 2 pounds | Beef sirloin tip or top round, cubed |
| \N \N | Salt and pepper |
Drain pineapple, reserving ½ cup liquid. Cover and refrigerate pineapple chunks. Combine the ½ 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 source 5 minutes on each side for medium rare. Makes 6 servings.
Recipe by: Heinz 57 sauce Posted to MC-Recipe Digest V1 #730 by L979@... on Aug 9, 1997