Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
Simmer, uncovered, for 20 minutes or until heated through. Serve with rice.
I used frozen store bought meatballs.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 169 (30%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 105mg||32 %|
|Sodium 3031.7mg||105 %|
|Potassium 595.1mg||16 %|
|Total Carbohydrate 76g||22 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 73.3g|
|Protein 21.4g||31 %|
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Calories per serving: 567
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