Guest Author - Deborah Adams
1 shoulder roast, cubed
3 onions, squared pieces
3 green pepper, squared pieces
1 carton fresh mushrooms
2 cans pineapple
1 can olives, pitted
1 carton tomatoes
1 jar barbecue sauce
1/2 c. soy sauce
Pineapple juice
Cut roast into cubes, onion (squared and separated), green pepper (squared), mushrooms (cleaned). Add pineapple with juice, olives, tomatoes. Mix with barbecue sauce and soy sauce. Let marinade thoroughly, about 4 hours, chilled. Then put on skewers, grilled about 10 minutes or until meat is desired.
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