Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Ground Beef

  2. 1 T Soy Sauce

  3. 14 1/2 oz Pineapple; Sliced,

  4. 1 Cn

  5. 2 T Brown Sugar

  6. 2 T Vinegar

  7. 2 T Soy Sauce

  8. 2 T Cornstarch

  9. 4 ea Green Onions;

  10. 1 ea Green Pepper; Sm., **

  11. 12 ea Cherry Tomatoes

  12. 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding.

  13. 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix

  14. 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least

  15. 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

  16. 6 12-inch metal skewers alternate

  17. 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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