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.