South Pacific Steak

Soak four 12-inch bamboo skewers in water 10 minutes, drain.

Meanwhile, drain pineapple reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in sealable plastic bag. Pour 1/4 cup hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

Thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush with 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.

Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables ae crisp-tender, turning occasionally.

Meanwhile, combine remaining hoising-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks wtih kabobs and sauce. Sprinkle with cilantro.