Teriyaki Beef Kabobs 2

1. Cut meat into 16ea ¾-inch cubes.
2. Drain pineapple chunks, reserve liquid, and set chunks aside combine reserved liquid, soy sauce, sugar, ginger, and garlic-mix well.
3. Pour over meat, cover, and chill 1-24 hours.
4. Thread one meat cube onto each skewer.
5. Follow with pineapple chunks, and water chestnuts.
6. Broili or grill, 3-inches from heat, for 5 minutes.
7. Bastei, turn, and broil or grill for another 5 minutes garnish end of skewer with a green olive.
8. Serve hot, with steamed rice and reserved marinade to the side.