Ingredients:

• 1 kg – frozen cooked meatballs
• 16 oz – Pineapple chunks
• 1/2 cup – Pineapple juice or liquid from tinned Pineapple
• 1/2 cup – water
• 2 tbsp – Apple cider Vinegar
• 1 – green bell pepper, chopped
• 1 – onion, chopped
• 2 tbsp – corn-starch
• 2 tbsp – Sugar
• 2 tbsp – soy sauce

Method:

1. Thaw meatballs.
2. In a 2 quart microwave safe casserole dish, combine pineapple liquid, water, vinegar, green pepper and onion. Stir in meatballs and cover with waxed paper.
3. Microwave on high for 4-6 mins until mixture is hot, stirring once halfway through cooking time. In a small bowl, mix corn-starch, sugar, and soy sauce.
4. Stir well with wire whisk to combine. Add to casserole and stir well.
5. Cover again and cook on high for 4-6 mins or until sauce is clear and thickened.
6. Stir in pineapple, then cook, covered, again on high for 1-2 mins until hot and bubbly.

Recipe courtesy of Sharada Reddy