Kabobs shoudl be marinated overnight or at a minimum the morning of cooking day (longer is not good). Pineapple juice has an enzyme that tenderizes the meat. Use 6 oz. per pound. Soy or teriyaki and other additions will temper the pineapple flavor to taste. Try adding teriyaki, rosemary or other fresh herbs.
Kabob cubs cut from the sirloin tip.