|Canned pineapple chunks in syrup||20 Ounce (1 Can)|
|Packed brown sugar||3 Tablespoon|
|Teriyaki sauce||5 Tablespoon, divided|
|Tomato catsup||1 Tablespoon|
|Lean ground beef||1 Pound|
|Instant minced onion||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
Drain pineapple; reserve syrup.
Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside.
Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs.
Brown meatballs in large skillet;drain off excess fat.
Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally.
Dissolve cornstarch in water; stir into skillet with pineapple.
Cook and stir until sauce thickens and pineapple is heated through.