1

Drain pineapple juice into 1 cup measuring cup; add water to syrup to make 1 cup. Combine syrup/water with vinegar, catsup, sugar, salt, ginger and soy sauce. Place in a large freezer ziploc with beef cubes and marinate 2-4 hours in the refrigerator.

2

When ready to grill, drain marinade into a saucepan and thread beef cubes on skewers, alternating with vegetables and pineapple.

3

Place each filled skewer in aluminum foil and spoon on a bit more marinade. Seal each foil bundle and place on hot grill. Grill to desired doneness, turning foil packets several times.

4

Heat marinade to boiling, let thicken, and use as a dipping sauce for the kabobs.