Yield: 4 Servings

Ingredients:

1 3/4 - 2 lb. Beef tenderloin, cut into 1 3/4 - 2 oz. cubes

4 each Fresh pineapple chunks, 1 inch square

4 each Red bell pepper chunks, 1 inch square

4 each Green bell pepper chunks, 1 inch square

4 each Yellow bell pepper chunks, 1 inch square

8 each Red onion chunks, 1 inch square

to season Fresh ground black pepper to season

Salt as needed

Salad oil

4 each Bamboo skewers, 13 inch, soaked in water for 2 - 3 hours

Method:
Prepare Chef Larry’s Soy Ginger Glaze by combining soy sauce, ginger, brown sugar, garlic, green onion and 1 cup pineapple juice in a saucepan. Bring to a simmer over medium heat. Combine remaining 1/4-cup pineapple juice with cornstarch, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 5 minutes. Strain and reserve. Preheat grill or BBQ. Portion beef tenderloin cubes (4 per skewer) onto soaked bamboo skewers, alternating with pepper, onion and pineapple chunks. Season brochettes with fresh ground black pepper, salt and oil. Place seasoned beef brochettes on preheated grill and cook to desired doneness, Baste brochettes with Chef Larry’s Soy Ginger Glaze during the final minute of cooking. Transfer grilled beef brochettes to a serving platter. Serve with additional sauce.

For the Soy Ginger Glaze:

1/2 cup Soy sauce

1/2 tsp. Fresh ginger minced

1/2 cup Brown sugar

1/3 tsp. Garlic, minced

2 each Green onions, minced

1 1/4 cup Pineapple juice

2 tsp. Corn starch