Preparation

• While your meatballs are thawing at room temperature (about 30 minutes), prepare your pineapple by peeling, coring, and cutting it into 1.5-inch chunks. Pat the pineapple chunks dry with paper towels.
• Soak your wooden skewers in water for at least 20 minutes.
• In a medium saucepan over medium heat, combine the crushed pineapple, tomato paste, minced garlic, brown sugar, soy sauce, and red pepper flakes. Stir and let it simmer for 5-7 minutes until the sauce thickens.
• Add the thawed meatballs to the glaze and gently stir to coat evenly. Let them simmer in the sauce for 5 minutes over medium-low heat, stirring occasionally.
• Heat your grill to medium-high heat. Thread the meatballs and pineapple chunks onto skewers, alternating between them.
• Place the skewers on the grill and cook for 4-5 minutes on the first side. Flip the skewers, brush generously with reserved glaze, and grill for another 4-5 minutes.