Preparation / Directions:
Place meat in bowl. Mix teriyaki sauce, wine, Worcestershire sauce, and garlic salt. Puree over meat. Cover and refrigerate overnight or let stand at room temperature for 2 hours, stirring occasionally. Drain meat, reserving marinade. Sprinkle meat with tenderizer according to package directions.
Prepare pineapple, cut into wedges. On four skewers thread meat alternately with green pepper, pineapple, and onion.
Grill over hot coals 8 minutes, baste with marinade.
Turn, grill 7 minutes more. (Or broil 4-5 inches from heat for 8 minutes, turn, baste, then grill 7 minutes more). Brush once more.