ingredients

For the beef kabobs:

• 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes 
• 2 bell peppers, seeds removed, cut into chunks similar to the size of the beef 
• 1 medium red onion diced into chunks (about 1 1/4-inch) 
• 1 medium fresh pineapple, cut into 1 1/4-inch cubes 
• 1 large zucchini, cut into rounds 
• 2 Tablespoons olive oil (you will need more for brushing grill grates)
• Salt and ground black pepper 
• 10 metal skewers or wooden skewer sticks soaked in water for at least 40 minutes

For the Marinade:

• 1/4 cup pineapple juice
• 1/4 cup soy sauce 
• 2 teaspoons honey 
• 1 Tablespoon rice vinegar 
• 1 Tablespoons minced ginger 
• 3 garlic cloves, minced 
• 1 Tablespoon brown sugar 
• 1 teaspoon toasted sesame oil 
• 1 teaspoon crushed red pepper (optional for spice) 
• 1/4 teaspoon salt 
• 1/8 teaspoon black pepper

cooking

1. In a medium mixing bowl whisk together the pineapple juice, soy sauce, honey, rice vinegar, ginger, garlic, brown sugar, sesame oil, crushed red pepper, salt and pepper.  Put cut up steak cubes in a large zipper locking plastic bag and cover with half of the marinade and seal the bag. Refrigerate 4 hours or overnight in the fridge. 
2.  When you are ready to grill put the pineapple and vegetables in a large mixing bowl and add the olive oil, salt and pepper and toss to coat them. Assemble the kabobs alternating beef, onion, zucchini, bell pepper and pineapple on skewers. Discard the leftover marinade from the ziplock bag. 
3. Heat your grill for high, direct heat. Grill the kabobs for 8 minutes, turning occasionally so they cook evenly, until the steak reaches an internal temperature of 140 degrees. During grilling brush the other half of the marinade on the kabobs as they cook. 
4.  Let the meat rest for 5 minutes before serving. Garnish with fresh cilantro.