1 can (20 ounces) pineapple chunks, 2 tablespoons of the juice reserved
2 tablespoons honey
2 tablespoons packed brown sugar
1/4 cup soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon vegetable, canola, or peanut oil
1 tablespoon Thai red curry paste
1 1/2 pounds top sirloin beef, cut into 1 inch cubes
1 red onion, quartered, layers separated
If grilling outdoors, prepare your grill for high, direct heat. If broiling in your kitchen, heat the broiler with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Soak 8 wooden skewers (12 inches each) in a pan of water.
In a medium bowl, whisk together the 2 tablespoons of the reserved pineapple juice, honey, brown sugar, soy sauce, lime juice, oil, and red curry paste. Reserve half of the sauce for serving (pour into a separate bowl.)
Add the beef to the marinade and let sit for 10 minutes at room temperature. Thread the beef, onion, and pineapple onto skewers. Grill on your outdoor grill or under broiler for 5 to 7 minutes, flipping halfway, until medium-rare.