South Pacific Steak

In a small bowl, combine pineapple juice and hoisin sauce.

Place steaks in a food-safe plastic bag. Pour 1/4 cup juice mixture over steaks. Turn to coat. Close bag securely. Marinate in refrigerator for 30 minutes to 2 hours.

Alternately thread pineapple, bell pepper and onion onto 12-inch skewers (if using bamboo, soak them in water for 10 minutes before using).

Place skewers in a glass dish. Brush 1/4 cup juice mixture on kabobs. Marinate covered in the refrigerator for up to 2 hours.

Discard marinade. Place steaks and kabobs on broiler rack or grid over medium, ash-covered coals. Cook steaks (if grilling, cover grill) for 10 to 14 minutes for medium-rare to medium doneness and vegetables are tender-crisp, turning occasionally.

In a small saucepan, combine unused juice mixture, apricot preserves and lemon juice. Cook and stir over medium heat until hot.

Serve steaks with kabobs and sauce. Sprinkle with cilantro.