Sweet-Sour Kabobs -

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

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

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

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.