Cantonese Meatballs

20 ounces pineapple chunks in syrup
3 tablespoons packed brown sugar
5 tablespoons teriyaki sauce
1 tablespoon vinegar
1 tablespoon ketchup
1 pound ground beef
2 tablespoons minced onion
2 tablespoons cornstarch
1/4 cup water

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