Grilled Teriyaki Beef Skewers

Directions

• Drain pineapple chunks, reserving juice. In a large bowl or shallow dish, combine teriyaki glaze, ginger and the pineapple juice. Add beef and turn to coat. Refrigerate for up to 2 hours. Drain beef, discarding marinade.
• On 16 soaked wooden appetizer skewers, alternately thread beef and pineapple. On a lightly greased grill rack, cook kabobs, covered, over medium heat until beef reaches desired doneness, 6-8 minutes, turning once.
• In a small bowl, combine sour cream and horseradish; serve with kabobs.