• Gather the ingredients so you have everything close at hand on the counter or table. I recommend marinating the beef for at least 6-8 hours before grilling, so we’ll begin by making the marinade.
• If using wooden or bamboo skewers, be sure to soak them for 30 minutes before using, to help prevent scorching on the grill.

Make the Marinade

• Drain the pineapple chunks and reserve the juice in a glass measuring cup. You should have about 3/4 cups of juice. Place the pineapple in a covered dish and refrigerate until ready to make the kabobs. If you’re making a homemade teriyaki sauce, go ahead and do that now. 
• In a large bowl, combine the teriyaki sauce, reserved pineapple juice, brown sugar, minced garlic, Worcestershire sauce, and freshly ground black pepper. Stir to combine.
• Next, trim and slice the sirloin or round steak into 1″ – 1 1/2″ cubes. Try to keep all of the meat pieces about the same size to ensure everything is cooked evenly.
• Place the pieces of beef in the bag, then pour half of the sauce (about 1 cup) over the beef. Seal and set inside a large bowl to keep from having an accident spill. Refrigerate for 6-8 hours. Refrigerate the remaining marinade for use later in this recipe.

Prepare the Ingredients

• When you’re ready to grill, prepare the ingredients while the grill heats up. Place the frozen shrimp in a colander under running cool water to thaw. If necessary, peel and devein the shrimp.
• Using a Chef’s knife and cutting board, slice the mushrooms in half. Cut the green bell peppers and onion in small chunks, then thickly slice the zucchini. Try to keep the vegetable pieces about the same size for even cooking.

Assemble the Kabobs

• Now it’s time to thread the kabobs. Drain the marinade from the beef and place it in a bowl with the thawed shrimp. Place the meat and vegetables close together on the workspace for easy handling.
• On metal or bamboo skewers, alternately thread the beef, shrimp, vegetables, and pineapple. Place kabobs on a baking sheet. Set aside.

Thicken Marinade

• In a small saucepan, combine 1 1/2 teaspoons cornstarch with remaining marinade, whisking until smooth. Bring to a boil and cook for 1-2 minutes until the sauce is thickened.

Grill Kabobs

• Grill kabobs over hot coals for 5-6 minutes, then turn. Baste with sauce. Continue turning and basting every 2-3 minutes for a total of 12-14 minutes or until beef reaches desired doneness and the vegetables are nicely charred.
• Remove kabobs from the grill and place on a clean baking sheet. Cover with aluminum foil and allow to set for a few minutes before serving. Serves 4-6.