1 (12 oz.) can luncheon meat
1 (13 1/4 oz.) can pineapple chunks
Round toothpicks
1 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. vinegar

Cub meat into about 60 cubes. Drain pineapple chunks and cut each chunk in half. For each kabob, string 1 chunk of meat and 1 piece of pineapple on toothpick. Arrange kabobs one layer deep in shallow pan.

Combine remaining ingredients ad spoon over kabobs. Refrigerate for 1 hour. Transfer to larger plate. Cook approximately 30 or half of kabobs in microwave for 2 minutes. Turn kabobs, spoon sauce over them and cook another 1 3/4 minutes. Repeat with other half of kabobs.