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