1 lb stew meat
1/2 c teriyaki sauce
1/3 c dry red wine
1 T Worcestershire sauce
1/2 t garlic salt
1/2 sm pineapple
1 lg green pepper
1 lg onion
Place meat in bowl.
Mix teriyaki sauce, wine, Worcestershire sauce, and garlic salt.
Pour over meat.
Cover and refrigerate overnight or let stand at room temperature for 2 hours, stirring occasionally.
Drain meat, reserving marinade.
Prepare pineapple, cut into wedges.
On four skewers thread meat alternately with green pepper, pineapple, and onion.
Grill over hot coals 8 minutes, baste with marinade.
Turn, grill 7 minutes more. (Or broil 4-5 inches from heat for 8 minutes, turn, baste, then grill 7 minutes more).
Brush once more.