- 2 cans (14 oz. each) pineapple chunks, drained (reserve
- 1 1/2 cups reg. strength chicken broth
- 1/4 cup brown sugar
- 1/2 cup vinegar
- 1/4 cup cornstarch
- 1 tbsp. soy sauce
- 1 tbsp. catsup
- 1/2 cup thinly sliced green onion
- 1 red or green
pepper, seeded and cut into 1" squares
pineapple syrup with chicken broth, brown sugar, vinegar, soy sauce, catsup and
cornstarch. Cook, stirring, until thickened. You can refrigerate the sauce as
much as a day ahead.
Shortly before you want to use the sauce, heat it slowly,
stirring until bubbly. Add onions and peppers, pineapple chunks and cooked
meatballs. Heat for 30 minutes or more.
Can be served on a bed of rice or as appetizers.
Makes about 2 1/2 cups liquid sauce (plus vegetables and fruit).