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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs beef, ground |
1 tablespoon soy sauce |
1 (14 1/2 ) can pineapple, sliced |
2 tablespoons brown sugar |
2 tablespoons vinegar |
2 tablespoons soy sauce |
2 tablespoons cornstarch |
4 green onions, cut into 2-inch pieces |
1 small green pepper, cut into 1-inch pieces after seeding |
12 cherry tomatoes |
Directions:
1. Drain the pineapple slices and reserve the syrup for later use in the recipe.
2. Mix the meat and the 1 TBLS of soy sauce.
3. Shape the mixture into 36 meatballs.
4. Place the meatballs in a glass bowl or plastic bag.
5. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved.
6. Pour over the meatballs and refrigerate for at least 3 hours.
7. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch.
8. Cook, stirring constantly, until the mixture thickens and boils.
9. Boil and stir for 1 minute.
10. Remove the sauce from the heat and set aside.
11. Cut the pineapple slices into quarters.
12. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables.
13. Brush the kabobs with part of the sauce.
14. Set the oven control at broil and/or 550 degrees F.
15. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes.
16. Brush occasionally with the sauce and gently push with a fork to turn.
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