1 1/2 c. pineapple juice
3/4 c. soy sauce
2 cans chunk pineapple, drained
3/4 c. vinegar
2 1/4 c. sugar
3/4 c. water
1/3 c. cornstarch

Mix and cook ingredients over low heat for 10 minutes. Stir until thickened and clear. Place defrosted meatballs into sauce and heat. Serve in chafing dish.