1 14 oz can pineapple chunks, undrained
1/4 cup brown sugar
2 tbsp cornstarch
1/2 cup water
1/4 cup cider vinegar
1 tsp soy sauce
About 3-5 meatballs per person
1 5 oz can water chesnuts, drained and thinly sliced
1 green pepper, cut in strips
Drain pineapple and reserve juice. In medium saucepan, combine brown sugar, corn starch, water, vinegar, soy sauce, and pineapple juice. Cook over low heat until hot and bubbly. Carefully stir in meatballs, water chesnuts, green pepper and pineapple. Heat to boiling until green pepper is slightly soft. Serve over hot cooked rice.
Amber
This was very yummy! It was so tasty! Ben kept asking for more. It was plenty of food for all of us. Just perfect. Thank you!
krista
