1. Drain the pineapple slices and reserve the syrup for later use in the recipe. 2. Mix the meat and the 1 TBLS of soy sauce. 3. Shape the mixture into 36 meatballs. 4. Place the meatballs in a glass bowl or plastic bag. 5. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. 6. Pour over the meatballs and refrigerate for at least 3 hours. 7. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. 8. Cook, stirring constantly, until the mixture thickens and boils. 9. Boil and stir for 1 minute. 10. Remove the sauce from the heat and set aside. 11. Cut the pineapple slices into quarters. 12. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. 13. Brush the kabobs with part of the sauce. 14. Set the oven control at broil and/or 550 degrees F. 15. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. 16. Brush occasionally with the sauce and gently push with a fork to turn. ---------------------------------------------------------------------------
Nutrition
Ingredients
