2 lb. bulk sausage, rolled into 1 1/2 inch balls
2 (20 oz.) cans pineapple chunks, drained (reserving 1 c. liquid)
1 c. lemon juice
1/3 c. firmly packed light brown sugar
2 tbsp. soy sauce
1 tsp. ginger
2 tbsp. cornstarch
2 med. green peppers, long slices strip pieces

In a large skillet brown meatballs, drain. Combine reserved pineapple liquid, lemon juice, sugar, soy sauce and ginger. In small cup, stir 2 tablespoons lemon juice into cornstarch, set aside. Add rest of lemon juice and simmer 20 or 25 minutes. Add green peppers (simmer) pineapple. Stir in cornstarch mixture. Boil 1 minute. Serve with rice or pasta.