Combine sugar, ginger, garlic powder, soy sauce, and pineapple juice in a saucepan.

Heat and stir until sugar is dissolved.

Pour the marinade over the chuck steak chunks in a glass or stainless steel bowl.

Cover the bowl tightly with plastic wrap.

Refrigerate the meat in the marinade for at least overnight (preferably 2-3 days).

Thread the marinated meat onto skewers, alternating with mushrooms, pineapple chunks, onion quarters, and green pepper squares.

Barbecue or broil the shish kabobs until the meat is cooked to the desired doneness.

For a dipping sauce, heat the remaining marinade in a saucepan.

Thicken the marinade with a cornstarch and water slurry.

Serve the cooked shish kabobs with the thickened marinade as a dipping sauce.