2-2 1/2 pounds venison loin
1 1/2 jars button mushrooms, drained
1 pint cherry tomatoes
1 can pineapple chunks, drained

Marinade:
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup olive oil

In saucepan, combine marinade ingredients; heat over medium heat, stirring constantly, until sugar dissolves.  Set aside to cool.  Cut venison into 2-inch cubes; transfer to nonmetallic bowl.  Pour cooled marinade over venison; tossing to coat.  Cover and refrigerate for 4-6 hours, stirring several times.  When you are ready to cook, prepare grill for direct medium heat; lightly oil grate.  Thread venison, mushrooms, tomatoes and pineapple alternately on skewers.  Place skewers on grate over heat and cook for 20-30 minutes, or until steak has reached desired doneness, turning several times.   Serves 4.