Here is a recipe from the Weight Watchers Annual Recipes for Success 2001.

4 points per serving (3 skewers + 1.5 tablespoons peanut sauce)
8 servings

*Soak 24 bamboo skewers in water for 1 hour before beginning this recipe*

12 ounces lean flank steak
2 tablespoons finely chopped green onions
2 tablespoons low-sodium soy sauce
1 tablespoon sugar
1 tablespoon dry sherry
1½ teaspoons water
1½ teaspoons dark sesame oil
1/8 teaspoon coarsely ground pepper
2 garlic cloves, crushed
1 (15¼ oz) can unsweetened pineapple chunks, undrained
1/4 cup reduced-fat creamy peanut butter
1 teaspoon cornstarch
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon grated fresh ginger
cooking spray

1. Trim fat from steak. Thinly slice steak diagonally across grain into 24 slices. Combine onions and next 7 ingredients in a large zip-top plastic bag. Add steak to bag; seal bag. Marinate in refrigerator 8 hours, turning occasionally. Remove steak from bag, discarding marinade.
2. Drain pineapple, reserving 3/4 cup juice and 24 pineapple chunks; reserve remaining pineapple chinks and juice for another use. Combine 3/4 cup juice, peanut butter, and next 4 ingredients in a medium saucepan, stirring well. Using cheesecloth or fingertips, squeeze juice from grated ginger into saucepan; discard pulp. Bring to a boil over medium-high heat; reduce heat, and simmer 1 minute, stirring constantly. Remove from heat; let cool.
3. Thread 1 chunk of pineapple and 1 slice of steak onto each skewer. Coat grill pan or nonstick skillet with cooking spray; place over medium-high heat until hot. Add skewers to pan, and cook 1 minute on each side or until desired degree of doneness. Serve with peanut sauce.

Points: 4. Exchanges: 1/2 starch, 1.5 lean meat, 1 fat.

Per Serving:
calories - 154
fat - 8 grams
fiber - 0.9 grams