Tahitian Pepper Beef Kabobs

• 1 lb (.45 kg) sirloin tip or round steak cut into cubes
• 2 red pepper cut in chunks
• 2 red onion cut into chunks
• 2 zucchini
• 12 cherry tomatoes
• 1 cup (237 ml) pineapple juice
• 1 tablespoon soy sauce
• ¼ cup (59 ml) vinegar
• ¼ cup (59 ml) brown sugar
• course pepper

1. Combine pineapple juice, soy sauce, vinegar, brown sugar, and pepper. Pour over beef cubes, cover and refrigerate 6 – 8 hours.
2. Preheat your gas, pellet or charcoal grill to a MEDIUM-HIGH temperature around 425F (218C).
3. Drain beef. Alternate beef and vegetables on skewers, barbecue approximately 10 minutes or until desired doneness. Move the kebabs regularly to get the perfect sear and golden look on the outside.
4. Serve immediately

Note: If using wooden skewers, soak in water 30 minutes prior to using to reduce burning. If using metal skewers, brush with oil before using to help reduce sticking.