1 (340 g/12 oz) can pineapple cubes
1 clove garlic
6 tablespoons soy sauce
1 teaspoon ground ginger
450 g/ 1 lb rump steak
12 stuﬂed olives
2 tablespoons oil
 Drain the pineapple, reserving the juice. Peel and ﬁnely chop the garlic. Mix the pineapple juice with the garlic, soy sauce and ginger.
 Cut the meat into 2 cm/2/3 in cubes. Place the meat in a bowl and pour over the pineapple sauce. Cover and marinate for l hour.
 Heat the grill. Remove the meat from the marinade and drain it. Thread the meat on to skewers, alternating it with pineapple cubes, and ﬁnish each skewer with an olive. Brush with oil and grill on an oiled rack for 10-12 minutes, turning from time to time to ensure even Cooking.
 Season with a little salt and serve with boiled long-grain rice.
These kebabs taste evenbetter made with fresh pineapple.