Posted in : Uncategorized on by : ChefAngie

  • Ingredients
    • 1 14-oz can Pineapple chunks
    • 1/4 cup Brown sugar
    • 2 Tbsp. Cornstarch
    • 1/2 tsp. Ground ginger
    • 1 Tbsp. Soy sauce
    • 3 Tbsp. Vinegar
    • 1 batch Meatballs
    • 1 medium Green pepper, cut into 1/2-inch squares
    • 1 medium Onion, cut into 1/2-inch squares


    1. Drain the pineapple chunks. Set aside.
    2. Pour the juice into a measuring cup. Add enough water to the pineapple juice to make 1 1/4 cups of liquid.
    3. Pour pineapple juice and water mixture into a large saucepan.
    4. Add the brown sugar, cornstarch, ginger, soy sauce, and vinegar. Bring to a simmer over medium heat, stirring constantly, until the sauce is clear and thick.
    5. Put the entire batch of meatballs into the saucepan with the sauce. Let the meatballs simmer in the sauce for 5 minutes.
    6. Add the green pepper, onion, and pineapple chunks. Bring to a boil, and cook for about 5 more minutes at a lower heat.
    7. Serve over rice.

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