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3hrs 21mins

Ingredients Nutrition


  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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