Drain pineapple, reserving half cup liquid. Cover and refrigerate pineapple chunks. Combine the half cup pineapple liquid with 57 sauce and next 4 ingredients; poour over meat. Marinate 2 to 3 hours in refrigerator, turning occasionally. Thread meat and pineapple chunks alternately on six (12 inch) skewers, allowing 4-5 pieces of meat and 5-6 pieces of pineapple for each skewer. Brush with marinade; season lightly with salt and pepper. Grill or broil 8 cm from heat source 5 minutes on each side for medium rare. Makes 6 servings.