Teriyaki Shish Kabobs

• 1/2 c. sugar
• 1/2 tsp. ginger
• 1/2 to 1 tsp. garlic powder
• 3/4 c. soy sauce
• 1 1/2 c. pineapple juice
• 2 lb. chuck steak, cut into 2-inch chunks
• mushrooms
• pineapple chunks
• onion quarters
• green pepper, cut into 1-inch squares

1. Combine sugar, ginger, garlic, soy sauce and pineapple juice; heat and stir until sugar is dissolved.
2. Pour marinade over meat in glass or stainless steel bowl.
3. Cover tightly with plastic wrap. Refrigerate at least overnight.
4. These are better when allowed to soak for 2 to 3 days.
5. Alternate pieces of meat with mushrooms, pineapple, onions and peppers on skewers or long bamboo sticks. Barbecue or broil to desired doneness.
6. Marinade can be heated and thickened with cornstarch and water to use as dipping sauce for meat.

sugar, ginger, garlic powder, soy sauce, pineapple juice, chuck steak, mushrooms, pineapple, onion quarters, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710477 (may not work)