20 (1 1/2 inch) prepared meatballs, cooked
1/2 c. packed brown sugar
1 tbsp. cornstarch
1 (13 1/4 oz.) can pineapple chunks
1/3 c. vinegar
1 tbsp. soy sauce
1 sm. green pepper, coarsely chopped

Drain fat from meatballs. Mix brown sugar and cornstarch in skillet. Stir in pineapple with syrup, vinegar and soy sauce. Heat to boiling, stirring constantly. Add meatballs. Cover, simmer, 10 minutes. Stir in green pepper. Cover, simmer until crisp-tender, 5 minutes.