5 cup pineapple chunks
2 pounds tender lean beef
Teriyaki sauce
16 large stuffed olives
Accent

Drain pineapple; save syrup for sauce. Cut beef into cubes a little larger than pineapple chunks. Marinate in Teriyaki sauce 2 hours. Drain, saving sauce. Alternate meat and pineapple cubes on 16 skewers, ending each with an olive. Sprinkle with Accent. Broil or grill 4″ from heat for about 12 minutes, turning often and brushing with sauce. Discard any remaining sauce. Makes 8 servings of Kebobs Teriyaki. Serve with fresh cooked Basmati rice.