Cut beef Top Sirloin Steak into 1-1/4-inch pieces. Combine marinade ingredients in a small bowl. Remove and reserve 1/4 cup in a microwave-safe measuring cup. Place beef and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.Soak eight 10-inch bamboo skewers in water 10 minutes; drain.
Remove steak from marinade; discard marinade. Alternately thread beef, bell pepper, zucchini and pineapple evenly onto eight 10-inch skewers.
Place the kabobs on a grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt and pepper, as desired.
Meanwhile, prepare rice according to microwave package directions, if desired.
Place the reserved marinade in the microwave. Microwave on HIGH 30 to 60 seconds or until hot and just beginning to bubble; stir after heated.
Serve the kabobs over the rice. Drizzle with the heated marinade.
Nutrition information per serving: 200 Calories; 47.7 Calories from fat; 5.3g Total Fat (1.5 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.6 g Monounsaturated Fat;) 56 mg Cholesterol; 269 mg Sodium; 15 g Total Carbohydrate; 1.6 g Dietary Fiber; 12.1 g Total Sugars; 23 g Protein; 4.3 g Added Sugars; 34.8 mg Calcium; 1.9 mg Iron; 433 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 6.5 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 191 mg Phosphorus; 4.1 mg Zinc; 25 mcg Selenium; 85.1 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.