1 (20 oz.) pkg. frozen Italian-style meatballs
1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly
1 (8 oz.) can pineapple chunks, drained

Cook meatballs in a large nonstick skillet over medium heat 4 minutes or until browned. Drain meatballs and return to skillet. Add chili sauce and jelly and cook until jelly melts, stirring constantly. Add pineapple, if desired. Bring to a boil. Reduce heat and simmer 10 minutes, stirring mixture occasionally.