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Cantonese Appetizer Meatballs

1 (20-ounce) can pineapple chunks in syrup

3 tablespoons brown sugar, packed

5 tablespoons teriyaki sauce, divided use

1 tablespoon vinegar

1 tablespoon ketchup

1 pound lean ground beef

2 tablespoons instant minced onion

2 tablespoons cornstarch

1/4 cup water

1. Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and ketchup; set aside.
2. 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.
3. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

Makes 6 to 8 appetizer servings.