Ingredients
3/4 cup packed brown sugar3/4 cup water1 cup chunky peanut butter1 cup reduced-sodium soy sauce3/4 cup honey barbecue sauce1/3 cup canola oil1 to 2 tablespoons habanero pepper sauce3 garlic cloves, minced2 pounds beef top sirloin steak, cut into thin strips2 teaspoons ground ginger1 fresh pineapple, cut into 1-inch cubes2 large sweet red peppers, cut into 1-inch piecesHot cooked jasmine rice
Preparation
In a small saucepan, combine brown sugar and water. Cook and stir over low heat until sugar is completely dissolved. Remove from the heat. Whisk in peanut butter until blended. Stir in the soy sauce, barbecue sauce, oil, pepper sauce and garlic.
Pour 3 cups of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade until serving.
Drain and discard marinade. Sprinkle ginger over pineapple. On 16 metal or soaked wooden skewers, alternately thread the beef, pineapple and red peppers.
Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness. Serve with rice and reserved marinade for dipping.
