Drain pineapple chunks, reserving the juice.

In a bowl, combine pineapple juice, brown sugar, cider vinegar, catsup, soy sauce, ground ginger, and liquid smoke. Stir well.

Pour the mixture into a large, shallow dish.

Add the beef cubes to the marinade. Cover and refrigerate for 8 hours to marinate.

Drain the meat, reserving the marinade.

Pour the reserved marinade into a saucepan and bring to a boil.

Add fresh mushrooms to the boiling marinade. Reduce heat and simmer, uncovered, for 10 minutes.

Drain the mushrooms, reserving the marinade. Set the mushrooms aside.

Thread the meat, pineapple chunks, mushrooms, onions, and green peppers onto skewers, alternating ingredients.

Grill the kabobs over medium-hot coals for 6 to 8 minutes on each side, or until the meat reaches the desired doneness. Brush frequently with the reserved marinade during grilling.

Serve the kabobs with seasoned rice.