In a medium bowl, add soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning and fresh lemon/lime juice. Stir until well combined.
Place steak in a large resealable plastic bag. Cover with the marinade, and seal. Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Thread steak, green peppers, mushrooms, tomatoes and pineapple onto skewers in an alternating fashion until all ingredients are gone. Reserve leftover marinade for basting while on the grill.
Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Flip over halfway through, approximately 5 minutes. Baste frequently with reserved marinade during the last 5 minutes of cooking.