1 1/2 lb Ground Beef

1 T Soy Sauce

14 1/2 oz Pineapple; Sliced, 1 Cn

2 T Brown Sugar

2 T Vinegar

2 T Soy Sauce

2 T Cornstarch

4 ea Green Onions; *

1 ea Green Pepper; Sm., **

12 ea Cherry Tomatoes

* Cut the green onions into 2 inch pieces. ** Cut the green pepper into 1 inch pieces after seeding. ~ Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS 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 TBLS 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 at broil and/or 550 degrees F. 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.