In a small bowl, mix together Hoisin sauce, vinegar, soy sauce, barbecue sauce, sugar, green onion, minced garlic, and grated ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices and then into pieces that will fit on skewers.
Place beef in a 1 gallon resealable plastic bag, add the marinade, seal tightly, and gently rotate so beef is well coated. Refrigerate 2 hours or overnight.
Preheat oven to high broil. (Note: You can also use an indoor grill such as the George Foreman).
Cook rice according to package directions.
Discard marinade, and thread steak onto skewers.
Place skewers on a grill type pan and heat until no longer pink, turning once during cooking.
Meanwhile, pour vegetables into a pot and add about 1 inch of water. Cover and cook on the stove over medium heat until vegetables are heated through and tender. Drain.
Serve skewers with rice, veggies, and pineapple chunks on the side.