Balsamic vinegar is balanced by a bit of brown sugar to create a sweet and savory glaze for meaty sirloin steak.

8 oz. boneless sirloin steak (1 inch thick), cubed (1 inch)
1 small red bell pepper, cubed (1 inch)
8 (1-inch) cubes fresh pineapple
4 baby portobello mushrooms
4 frozen pearl onions, thawed, or 4 (1-inch) onion wedges
1/2 teaspoon salt
1/4 cup packed brown sugar
1/4 cup balsamic vinegar

1. Heat grill. Thread steak, bell pepper, pineapple, mushrooms and onions onto 2 (12- to 14-inch) metal or wooden skewers*; sprinkle with salt. Combine brown sugar and vinegar in small bowl; reserve half of the mixture. Brush remaining half over kebabs.

2. Grill kebabs, covered, over medium heat or coals 7 to 10 minutes for medium-rare to medium and until vegetables are crisp-tender, turning to brown all sides. Brush reserved vinegar mixture over kebabs before serving.

TIP * If using wooden skewers, be sure to soak them in cold water for at least 30 minutes first.

2 servings

PER SERVING: 295 calories, 4 g total fat (1.5 g saturated fat), 27.5 g protein, 37.5 g carbohydrate, 65 mg cholesterol, 635 mg sodium, 2 g fiber