Ingredients

2 dozen frozen meatballs
1 (20 oz.) can unsweetened pineapple chunks, drained and juices reserved.
unsweetened pineapple juice
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/4 cup white vinegar
3 tablespoons soy sauce
1 tablespoon grated fresh ginger or 1 teaspoon powdered ginger
1 clove garlic, minced or pressed
Salt and pepper, to taste
1 cup onion, cubed
2 cups sweet peppers, cubed
Hot cooked rice, for serving
Sliced green onion, for garnish (optional)
1 tsp. sesame seeds, for garnish ( optional)

Directions

Drain juice from canned pineapple into a glass measuring cup. Add enough unsweetened pineapple juice to equal 1 1/2 cups.

Add brown sugar, cornstarch, vinegar, soy sauce, ginger, garlic and salt and pepper, to pineapple juice mixture and whisk to combine.

Put frozen meatballs, drained pineapple, onion, and peppers to slow cooker.

Pour pineapple juice mixture, stir to coat.

Cover and cook on low for 4-5 hours, or until sauce has thickened.

Serve over rice. Garnish with green onion, if desired.

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