3 pounds boneless sirloin steak, cut into 1-inch cubes
12 fresh pineapple chunks, 1 1/2 inches square
2 green peppers, seeded and cut into 1-inch wide strips
1 jar (16 oz) boiled onions, drained
1/2 cup chopped chutney
1/2 cup ketchup
1/3 cup soy sauce
3 cloves garlic, mashed
Juice of 1 lemon
2 tablespoons olive oil

Note: Soak skewers in water for 30 minutes before using to prevent burning.

Arrange sirloin, pineapple, green peppers and onions alternately on bamboo skewers.

In a blender, combine remaining ingredients and process until smooth. Brush mixture thickly over both sides of skewers.

Place skewers side by side in shallow pan; let stand at room temperature for 1 hour or refrigerate for at least 4 hours. Place skewers on grill 6 inches above medium hot charcoal briquets; broil for 8 to 10 minutes. Turn and broil other side for another 8-10 minutes or grill until beef reaches desired degree of doneness.

Brush with marinade every few minutes during cooking. To make a sauce for serving, boil remaining marinade for 5 minutes in a small saucepan.

Makes 6 servings.