Ingredients

• ½ cup brown sugar, packed
• ½ cup rice vinegar
• ¼ cup ketchup
• 1 tablespoon soy sauce
• 2¼ cups pineapple juice, divided
• 1 tablespoon cornstarch
• 25 all-purpose meatballs (frozen or homemade)
• 2 bell peppers, chopped (optional)
• 1 cup small pineapple chunks, drained
• 2 tablespoons green onions, sliced (for garnish)
• Cooked rice, for serving

Instructions

1. In a large skillet over medium-high heat, combine brown sugar, rice vinegar, ketchup, soy sauce, and 2 cups of pineapple juice. Bring to a boil.
2. In a small bowl, whisk together cornstarch and the remaining ¼ cup of pineapple juice until smooth. Stir into the skillet.
3. Add the meatballs and bell peppers, then reduce to a simmer. Cover and cook for 8-10 minutes, or until the sauce thickens and the meatballs are fully heated through.
4. Stir in the pineapple chunks and mix well.
5. Serve hot over rice, garnished with sliced green onions.

• Adjust the Flavor: If the sauce is too sweet, add more vinegar or a splash of citrus juice. If it’s too tangy, balance with extra brown sugar, honey, or pineapple juice.
• Serving Suggestions: As an appetizer, plan for 2-3 meatballs per person. As a main dish, serve 4-5 meatballs per person.
• Make-Ahead & Freezer Option: Prepare the sauce, allow it to cool, then combine it with the meatballs and peppers. Store in a freezer-safe container for up to 3 months. Reheat on the stovetop or in a slow cooker.
• Leftovers: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For best results, reheat in the oven, though the microwave works in a pinch.