---------- Recipe via Meal-Master (tm) v8.03
  Categories: Hamburger, Main dish, Meats, Vegetables
       Yield: 6 servings
   1 1/2 lb Ground Beef
       1 tb Soy Sauce
  14 1/2 oz Pineapple; Sliced, 1 Cn
       2 tb Brown Sugar
       2 tb Vinegar
       2 tb Soy Sauce
       2 tb 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
   ~----------------- 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.