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