Ingredients

• 40 ounces pineapple chunks, undrained
• 1/2 cup packed brown sugar
• 2/3 cup cider vinegar
• 1/4 cup soy sauce
• 2/3 cup catsup
• 2 teaspoons ground ginger
• 1 1/2 teaspoons honey or 1 1/2 teaspoons liquid smoke
• 3 lbs round tip roast, cut into cubes
• 1/2 lb fresh mushroom cap
• 1 small onion, quartered
• 1 green pepper, cut into 1 inch pieces
• 4 -6 red potatoes, boiled and cubed

Instructions

1. Drain pineapple saving juice.

2. Combine juice and next 6 ingredients, mix well.

3. Pour in large shallow dish.

4. Add meat, cover and marinate in refrigerator over night.

5. Drain meat, retaining marinade.

6. Bring marinade to a boil in a saucepan.

7. Add mushrooms, reduce heat and simmer, uncovered, for 10 minutes.

8. Drain, saving marinade.

9. Alternate meat, pineapple, mushrooms, onions, green peppers and potatoes as desired on skewers.

10. Grill over medium coals 10-15 minutes, basting frequently with marinade and/or BBQ sauce.