1 can pineapple chunks
1/3 c. water
3 tbsp. vinegar
1 tbsp. soy sauce
1/2 c. packed brown sugar
3 tbsp. cornstarch
1 bather of 30 meat balls frozen to thawed
1 large green pepper, cut into 1 inch pieces
hot cooked rice

Drain pineapple reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup. Pour into a large skillet. Add water, vinegar, soy sauce, brown sugar and cornstarch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer uncovered for 20 minutes or until heated through. Serve over rice.

Yields 6 servings.