Ingredients
2 cans (8 ounces each) pineapple chunks1 bottle (10 ounces) teriyaki baste and glaze3 tablespoons minced fresh gingerroot1 pound beef tenderloin steaks, cut into 1-inch piecesHORSERADISH CREAM SAUCE:1 cup (8 ounces) sour cream1 tablespoon prepared horseradish
Preparation
Drain pineapple chunks, reserving juice. In a large bowl or shallow dish, combine teriyaki, ginger and the pineapple juice. Add beef and turn to coat. Refrigerate for up to 2 hours. Drain beef, discarding marinade.
On 16 soaked wooden appetizer skewers, alternately thread beef and pineapple. On a lightly greased grill rack, cook kabobs, covered, over medium heat until beef reaches desired doneness, 6-8 minutes, turning once.
In a small bowl, combine sour cream and horseradish; serve with kabobs.
