Place meat in bowl. Mix teriyaki sauce, wine, worcestershire sauce,
and garlic salt. Pur over meat. Cover and refrigerate overnight or
let stand at room temperature for 2 hours, stirring occasionally.
Drain meat, reserving marinade. Sprinkle meat with tenderizer
according to package
directions. Prepare pineapple, cut into wedges. On four skewers
thread meat alternately with green pepper, pineapple, and onion.
Grill over hot coals 8 minutes, baste with marinade. Turn, grill 7
minutes more. (Or broil 4-5 inches from heat for 8 minutes, turn,
baste, then grill 7 minutes more). Brush once more.
Yield: 4 servings.
1 lb stew meat -- cut into 1 inch cubes
1/2 c teriyaki sauce
1/3 c dry red wine
1 T worcestershire sauce
1/2 t garlic salt
1 unseasoned meat tenderizer
1/2 sm pineapple (or),Canned
1 lg green pepper -- cut into1 inch
1 lg onion -- cut into 1 inch