Teriyaki Kabobs

2 1⁄2 lbs. round steak
1 1⁄4 tsp. meat tenderizer
2/3-cup salad oil
1/3-cup soy sauce
2 cloves garlic, minced
1 tsp. ginger 3 - 6" skewers
1 can (13 1⁄2 oz.) pineapple chunks

Early in the day cut meat into bite size pieces. Sprinkle with tenderizer. Combine salad oil, soy sauce, garlic and ginger in a plastic bag. Secure and refrigerate several hours. Turn occasionally. Spear pineapple and meat alternately on picks. Place on rack to broil or cook at table hibachis.