Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens andb oils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through. 6 servings. Serve with rice.

For the sauce, I made more than double, perhaps triple, for that many meatballs. I adjusted the cornstarch for my needs due to the variable quantity of the other ingredients. I used 3 cans of tidbits. I used 1 can sliced pineapple, and several ring slices of green pepper for garnish.

Due to the quantity, I used the "Dutch oven" size Corningware for the folding together of the sauce and the meatballs. In that container, it could be warmed in the microwave before serving.

I cooked 2 cups of rice and put it into a round shaped Tupperware, patted it down gently, and covered it with foil and alid to keep it warm. Doing this prepared the rice to hold shape when, platter over bowl, it is inverted into the center of serving platter.

I used a 17 inch diameter platter; mound of rice in middle; meatballs in sauce in ring around the rice; sliced pineapple on top of meatballs for garnish; rings of sweet green pepper to garnish rice and elsewhere.