- 1 (4 pound) boneless chuck roast
- Unsalted meat tenderizer
- 1 1/2 cups canned pineapple juice
- 1 1/2 cups dry red wine
- 1 1/2 tablespoons instant minced onion
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon dry mustard
- 1/4 cup firmly packed brown sugar
- 1/4 teaspoon pepper
- 2 cloves garlic, minced or pressed
- 1/4 cup butter, melted
- 1/4 cup vegetable or canola oil
- 5 ears corn, husked and cut into 2-inch lengths
- 3 medium red bell peppers, seeded and cut into 1 1/2-inch squares
- 2 large mild red onions, cut into 1 1/2-inch pieces
- 1 medium-size pineapple (about 3 1/2 lb.), peeled, cored, and cut into 1 1/2-inch cubes
- Cut meat crosswise into steaks about 1 1/2 inches thick. Then apply tenderizer according to package directions. Cut meat into 1 1/2-inch cubes and place in a large bowl.
- To prepare pineapple-wine marinade, in a large bowl stir together pineapple juice, wine, onion, Worcestershire, thyme, mustard, sugar, pepper, and garlic. Pour marinade over meat; stir to coat. Cover and refrigerate for at least 6 hours or until next day, stirring occasionally.
- In a small bowl, stir together butter, oil, and 1/3 cup of the marinade drained from meat; set aside. Discard remaining marinade.
- Preheat barbecue grill. On long, sturdy metal skewers, thread meat alternately with corn, bell peppers, onions, and pineapple. Brush all over with butter mixture. Lightly oil grill and place skewers over a solid bed of hot coals or gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Cook, turning and basting frequently with butter mixture, until meat is done to your liking; cut to test (about 15 minutes for medium-rare).