Surf & Turf Kabobs

Combine marinade ingredients and pour off half into a small saucepan. Pour the remaining half over meat and vegetables in a Ziploc bag. Seal tight and roll bag in your hands to thoroughly coat ingredients. Place bag in the refrigerator and let marinate at least 4 to 6 hours or overnight.

For the glaze, cook reserved half of marinade in the saucepan medium heat, stirring occasionally. Reduce mixture by 1/3 to 1/2 or until glaze coats the back of a spoon.

When ready to grill, pour off excess marinade and string meat, veggies, and pineapple alternately on skewers.

Heat grill to medium-high heat and grill kabobs directly over coals or gas flame. Grill for about 6 to 8 minutes per side or until desired doneness. During the last 5 minutes of cooking, baste kabobs with glaze and close grill and let caramelize.