Ingredients
Scale
- 2 pounds frozen meatballs
- 2 bell peppers any color
- ½ white onion
- 20 oz can pineapple chunks in juice
- ½ cup brown sugar
- ½ cup rice vinegar
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
Instructions
- Place the frozen meatballs in the slow cooker.
- Remove the ribs and seeds from the bell peppers, chop them into chunks, and add to the slow cooker.
- Peel the onion, cut it into chunks, and add it to the slow cooker.
- Drain the juice from the pineapple and set it aside, then add the pineapple chunks to the slow cooker.
- In a separate bowl, whisk together the reserved pineapple juice, brown sugar, rice vinegar, ketchup, and soy sauce.
- Mix the cornstarch with 2 tablespoons of water until smooth, then whisk this slurry into the pineapple juice mixture.
- Pour the mixture over the meatballs in the slow cooker.
- Cover and cook on high for 2-3 hours or low for 4-6 hours until heated through and the sauce has thickened.
Notes
You can substitute with homemade meatballs for added flavor.
For a spicier kick, add some sliced jalapeños or crushed red pepper flakes.
Serve with rice or noodles to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg