Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine steak sauce, honey and orange juice concentrate in sealable freezer bag. Set aside ¼ cup (60 mL) for basting and ¼ cup (60 mL) for dipping in separate bowls. Mix cornstarch into bag. Add beef cubes, massaging with marinade. Seal and refrigerate for 30 to 60 minutes. Meanwhile, soak skewers in water for at least 30 minutes.
Discard marinade from meat. Pat beef cubes dry with paper towel. Thread beef cubes onto soaked skewers alternating with red pepper and pineapple chunks.
Grill kabobs over medium-high heat in a closed barbecue, basting with ¼ cup (60 mL) reserved sauce, for about 8 to 10 minutes, turning to brown all sides, until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
Garnish kabobs with chives. Serve with remaining ¼ cup (60 mL) sauce for dipping.