Ingredients

The following ingredients have 6 Servings
  • 1 20-ounce can pineapple chunks (juice reserved)
  • 3 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons packed light brown sugar
  • 1/3 cup water
  • 3 tablespoons cornstarch
  • 30 fully cooked meatballs (Your favorite recipe or frozen)
  • 1 large green pepper, seeded and membranes removed (cut into 1-inch pieces)
  • garnishes: thinly sliced green onions, sesame seeds

Instruction

  • Drain pineapple and set aside, reserving the juice. Whisk together 1/3 cup water and 3 tablespoons cornstarch in a small bowl and set aside.
  • Add water to the pineapple juice if needed to measure 1 cup, then pour into a large saute pan or skillet over medium heat. Add rice vinegar, soy sauce and brown sugar to the pineapple juice and stir until smooth.
  • Bring to a simmer, then add the cornstarch mixture to the skillet.
  • Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
  • Simmer, uncovered, until heated through; about 20 minutes.
  • Garnish with thinly sliced green onions and sesame seeds, if desired.