Ingredients
Scale
- 2 dozen frozen meatballs
- 1 20 oz. can pineapple chunks, drained and juices reserved
- 3/4 cup packed brown sugar
- 3 tablespoons cornstarch
- 1/4 cup white vinegar
- 3 tablespoons soy sauce
- 1 clove garlic (minced)
- Salt and pepper (to taste)
- 2 cups diced sweet peppers
- Hot cooked rice (for serving)
- Sliced green onion (for garnish (optional))
Instructions
- Place meatballs in a lightly greased slow cooker. Drain juice from canned pineapple into a glass measuring cup. Add enough water to equal 1 1/2 cups.
- Add brown sugar, cornstarch, vinegar, soy sauce, garlic and salt and pepper, to taste, to water/pineapple juice mixture and whisk to combine. Pour over meatballs in slow cooker.
- Add drained pineapple and peppers to slow cooker. Cover and cook on low for 4-5 hours, or until sauce has thickened.
- Serve over rice. Garnish with green onion, if desired.
- Category: Main