If using wooden skewers, kabob sticks or bamboo skewers, soak them in water for an hour so they don't burn. The advantage metal skewers have over wood skewers is they are reusable, don't burn, and clean easily in the dish washer!
Trim and cube the top sirloin into 2" steak cubes, and place into a large zip-lock bag. Mix the marinade, and pour into the zip-lock plastic bag with steak. You can add additional flavors, see my list in the recipe notes. Seal, and toss to coat well, keep refrigerated for 3-4 hours. Or marinate in an airtight container or medium bowl covered with plastic wrap.
Cut the pineapple chunks, red onions, and colorful bell peppers into large 2-inch pieces. Larger pieces stay on the skewers as they grill.
Remove the steak and pour the marinade into a small grill heat-safe pot or pan. Using stainless steel skewers, thread on steak pieces and veggies in alternating colors until all the steak and veggies are on skewers. Or put all the meat on their skewer, so it grills to the doneness you prefer.
Use a paper towel and rub vegetable oil on the grill grates so the kabobs don't stick. Heat the charcoal or gas grill to 400 degrees, or medium-high heat.
Optional: Place the small heatproof sauce pot of marinade directly over the flames of the grill. The heat of the grill will heat the marinade up over 165 degrees making the glaze safe to brush onto the skewers. Use a heat-safe silicone brush, and mop over the skewers every 5 minutes or so.
Place kabobs on an outdoor grill for about 10-15 minutes over medium heat. until the steak is medium-rare is 130-135 degrees internal temperature. Grilling times will vary depending on the size and type of the meat. Move skewers to indirect heat once grilled to keep warm. Serve with rice, and enjoy.