• 4 boneless beef chuck eye steaks, cut 3/4-inch thick (about 5-6 oz ea)
• 1-1/2 cups purchased fresh pineapple chunks packed in juice
• 1/2 cup hoison sauce
• 1 large red bell pepper, cut into 1-1/2 inch pieces
• 1 small red onion, cut into 8 wedges
• 1/3 cup apricot preserves
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh cilantro

1. Soak four 12-inch bamboo skewers in water 10 minutes; drain.
2. Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag. Pour 1/4 cup hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
3. Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.
4. Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes (over medium heat on preheated gas grill, covered, 9 to 12 minutes) until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally.
5. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.

Makes 4 servings.