Teriyaki Shish Kabobs - cooking recipe

Ingredients

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

Preparation

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