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pineapple chunks in juice
teriyaki sauce, divided
Drain pineapple; reserve syrup.
Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and ketchup; set aside.
In separate bowl Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 or more meatballs.
Brown meatballs in large skillet; drain off excess fat.
Pour syrup mixture over meatballs.
Simmer 10 minutes stirring occasionally.
Dissolve cornstarch in water; stir into skillet with pineapple.
Cook and stir until sauce thickens and pineapple is heated through.