Ingredients:

• 25 all-purpose meatballs (frozen is ok)
• 1/2 cup brown sugar loosely packed
• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 1 tbsp soy sauce
• 2 1/4 cups pineapple juice
• 1 tbsp cornstarch
• 2 small peppers (red, green) chopped (optional)
• 1 cup drained small pineapple chunks
• Chopped parsley for garnish
• Rice for serving

Directions:

• In a large skillet over medium-high heat, combine brown sugar, soy sauce, vinegar, ketchup and two cups of the pineapple juice. Bring to a boil.
• Mix cornstarch and remaining ¼ cup pineapple juice together in a separate small bowl. Use a whisk to remove any lumps.
• Whisk the cornstarch combination into your skillet. Add the meatballs and chopped peppers. Bring to a simmer and then over and cook 8-10 minutes (until the meatballs are heated through and the sauce thickens).
• Stir in pineapple chunks.
• Serve over rice and garnish with parsley to taste.