Cut the steak into strips 1/4 inch (5 mm) wide and 3 inches (8 cm) long.
Mix together the remaining ingredients, except the pineapple, in a medium bowl. Add the meat and toss to coat well. Marinate for 2 hours, tossing occasionally. Drain, reserving the marinade.
Thread the beef on metal skewers, accordion-style, alternately with the pineapple chunks. Skewer the meat loosely and do so just before cooking, as the pineapple tenderizes the meat very quickly and will turn it mushy.
Place on the lower grill over medium heat, turning and basting with the reserved marinade.
Wine Pairing(s)
Merryvale 'Beckstoffer - X' Cabernet Sauvignon
Vistana Merlot Cabernet Sauvignon
Korbel Brut
Artesa Reserve Cabernet Sauvignon
Aragonesas Crucillon
Sterling 'Three Palms' Merlot
Mionetto Brut
Roberto Bonfanti Malbec
Yarden Cabernet Sauoignon
Penfold's 'Grange' Shiraz
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