1 1/2 lb Ground Beef

      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

  *    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.