1 (20 oz.) can pineapple chunks
3 tbsp. brown sugar
5 tbsp. teriyaki sauce
1 tbsp. vinegar
1 tbsp. catsup
1 lb. hamburger
2 tbsp. minced onion
2 tbsp. cornstarch
1/4 c. water
1 lg. carrot, coarse grated

Drain pineapple. Reserve juice. Combine juice, brown sugar, 3 tablespoons teriyaki, vinegar and catsup. Set aside.

Mix hamburger with 2 tablespoons teriyaki and onion. Form into 20 small meatballs. Brown meatballs in skillet; drain off fat. Pour syrup mixture over meatballs. Add grated carrot. Simmer 10 minutes, stirring several times.

Mix cornstarch and water, stir into skillet with pineapple chunks. Cook until sauce thickens. Serve over rice.