Traditional flank steak gets an island twist with pineapple, a hint of lime, cumin and crushed red pepper.
Mix salt and all of the seasonings in small bowl until well blended. Reserve 1/4 teaspoon. Brush steak with 1 tablespoon of the oil. Rub with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor.
Stir lime juice and remaining 2 tablespoons oil into reserved seasoning mixture. Set aside. Thread pineapple chunks onto skewers.
Grill pineapple skewers over medium heat 5 minutes or until golden brown, turning occasionally and brushing with 1/2 of the juice mixture. Grill steak over medium-high heat 6 to 7 minutes per side or until desired doneness, brushing with remaining juice mixture. Slice and serve steak with pineapple skewers.
One small whole pineapple, peeled, cored and cut into bite-size chunks (3 cups), may be substituted for the canned pineapple.