Drain the juice from the pineapple can into a large bowl, setting the slices aside for later. Whisk the soy sauce, sesame oil, honey and sliced garlic into the juice. Add the beef and stir so that each piece is well coated. Cover and place in the fridge for at least 3 hours, or overnight if possible.
Soak 8 wooden skewers in water for 20 minutes.
Slice the peppers and pineapple into 1-inch pieces. Alternately thread the beef, pineapple and peppers onto the skewers.
Preheat the grill to high. Grill the kebabs for 3-4 minutes per side, finishing in the oven if you’d prefer the meat well done.