|Ingredients:||1 can pineapple chunks (20 ounces)
1/3 cup water
3 tbsp white vinegar
1 tbsp soy sauce
½ cup packed brown sugar
3 tbsp corn starch
1 large green pepper cut into 1 inch pieces
1 batch of 30 meatballs (see make ahead meatball recipe)
Drain pineapple and reserve juice (If needed add water to juice to make 1 cup). Set pineapple aside.
Pour juice into large skillet. Add 1/3 cup water (in addition to water added to make 1 cup), vinegar, soy sauce, brown sugar, and corn starch; stir until smooth.
Cook over medium heat until thick, stirring constantly.
Add pineapple, peppers meatballs and simmer in skillet 20 minutes or in crock pot on low until heated through. In the crock pot on low the meatballs will absorb more flavor from the sauce.