Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pierce steak all over with fork, cut into 1-inch (2.5 cm) pieces (about 24 cubes). Add steak and half the teriyaki sauce to a large sealable freezer bag, massaging sauce into meat; seal and refrigerate for 30 minutes. Meanwhile, soak skewers in water for 30 minutes.
Remove beef from marinade; discard used marinade. Pat beef cubes dry with paper towel. Thread 2 beef cubes, 2 pineapple chunks and 2 red pepper chunks on each skewer.
Grill skewers in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning to brown on all sides and basting with remaining teriyaki sauce during the last 2 minutes of cooking, or until peppers are tender and beef is cooked to 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer to a warmed platter and serve.