Grilled South Pacific Strip Steak

4 New York strip steaks, cut 1/2 in. thick
1 1/2 C. purchased fresh pineapple chunks packed in juice
1/2 C. hoisin sauce (found in the Asian section)
1 lg. red bell pepper, cut into 1 1/2 in. pieces
1 sm. red onion, cut into 8 wedges
1/3 C. apricot preserves
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh cilantro

1. Soak four 12 in. bamboo skewers in water 10 min.
2. Drain pineapple, reserving 1/2 C. juice. Combine pineapple juice & hoisin sauce in a small bowl. Place steaks in a zip-top bag. Pour 1/4 C. hoisin-pineapple mixture over steaks, turning to coat. Close bag securely & marinate 15 min. to 2 hrs.
3. Alternately thread pineapple chunks, red pepper and onion onto wooden skewers. Place in glass dish; brush 1/4 C. hoisin-pineapple mixture on kabobs. Cover & marinate in refrigerator up to 2 hrs.
4. Remove steaks & kabobs from marinade & discard marinade. Place steaks & kabobs on grill over medium, ash-covered coals. Grill covered 9-11 min. (over med. heat on preheated gas grill, covered, 9-12 min.) until steaks are med. rare to med. doneness & vegetables are crisp-tender, turning occasionally.
5. Meanwhile, combine remaining hoisin-pineapple mixture, apricot preserves & lemon juice in small saucepan; cook & stir over medium heat until hot. Serve steaks with kabobs & sauce. Sprinkle with cilantro.