1 pineapple peeled and cored sliced into large bite size chunks (reserving 3 tablespoons juice)
1 red pepper cored seeds removed and sliced into large bite size chunks
1 orange pepper cored seeds removed and sliced into large bite size chunks
1 yellow pepper cored seeds removed and sliced into large bite size chunks
1/4 cup soy sauce
1/4 cup water
2 tablespoons Worcestershire Sauce
1 tablespoon fresh ginger
2 large clove garlic minced
3 tablespoons mirin (honey may be substituted)
1 tablespoon cornstarch
Soak skewers in cold water for 20-30 minutes and preheat grill.
Thread meatballs, pineapple and peppers on skewers.
In small sauce pan whisk soy sauce, water, Worcestershire sauce, ginger, garlic and mirin. Simmer for 5 minutes. Combine cornstarch with reserved pineapple juice. Whisk into simmering sauce and cook until desired consistency. Remove from heat; cover and keep warm.
Cook meatball/pepper skewers until meatballs are golden brown and peppers are starting to brown on edges; basting with Teriyaki Sauce several times.
Serve over rice or Chinese noodles with extra sauce.
If there is not enough pineapple juice to mix in the cornstarch make up the shortfall with water.