1 can (13 1/4 oz.) pineapple chunks 1/2 cup Heinz 57 sauce 2 Tablespoons dry white wine 1 Tablespoon salad oil 1/2 teaspoon salt Dash pepper 2 pounds beef sirloin tip or top round -- cubed salt and pepper Drain pineapple, reserving 1/2 cup liquid. Cover and refrigerate pineapple chunks. Combine the 1/2 cup pineapple liquid with 57 sauce and next 4 ingredients; poour over meat. Marinate 2 to 3 hours in refrigerator, turning occasionally. Thread meat and pineapple chunks alternately on six (12 inch) skewers, allowing 4-5 pieces of meat and 5-6 pieces of pineapple for each skewer. Brush with marinade; season lightly with salt and pepper. Grill or broil 3 inches from heat source 5 minutes on each side for medium rare. Makes 6 servings.
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