1 can (13 1/4 oz.) pineapple chunks
1/2 c. Heniz 57 sauce
2 tbsp. dry whole wine
1 tbsp. salad oil
1/2 tsp. salt
Dash pepper
2 lbs. beef sirloin tip or top round, cut into 1 inch cubes
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; pour over meat. Marinate 2 to 3 hours in refrigerator, turning occasionally. Thread meat and pineapple chunks alternately on six (12 inch) skewers, allowing 4 to 5 pieces of meat and 5 to 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.