INGREDIENTS

INSTRUCTIONS

*    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.

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