Teriyaki Beef Pu Pu

For marinade:

3/4 cup soy sauce

1/3 cup pineapple juice

3/4 cup brown sugar

1 1/2 tablespoons sesame oil

2 teaspoons finely chopped garlic

1 teaspoon finely chopped fresh ginger

Combine all ingredients in a medium bowl; mix well. Set aside.

Makes 1 1/2 cups marinade

For Pu Pu’s:

2 pounds lean beef, well trimmed and cut into thin strips

(about 1 inch wide by 5 inches)

1-15 oz. can pineapple chunks, well drained

Bamboo skewers, soaked at least one hour

Alternately thread steak and pineapple on skewers. Add to a 13x9 baking pan.

Pour 3/4 cup of marinade over beef/pineapple skewers, reserving 3/4 cup of marinade. Cover and marinade in refrigerator at least 2-3 hours or overnight.

Heat grill to medium-medium high heat.

Remove skewers from refrigerator and let stand about 1/2 hour, discard soaking marinade. Heat remaining 3/4 cup marinade and let it reduce to about 1/2 cup.

Grill skewers until cooked through to desired temperature (be careful of charring).

Serve with reserved warm marinade.