Ingredients
- For the Sauce:
- 3/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water (to mix with cornstarch)
- For the Meatballs:
- 1 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
- 30 prepared or frozen meatballs
Instructions
- Make the Sauce: In a small bowl, whisk together sugar, apple cider vinegar, ketchup, soy sauce, brown sugar, and minced garlic. Set aside.
- In a separate bowl, mix 1 tablespoon water with 1 tablespoon cornstarch until smooth. Set aside.
- Cook the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add onion, red and green bell peppers, and pineapple. Cook for about 3 minutes until vegetables are lightly charred.
- Add the Sauce: Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer.
- Stir in the cornstarch slurry and continue cooking until the sauce thickens.
- Add the meatballs to the skillet and stir to coat. Simmer until meatballs are heated through, about 5–7 minutes.
- Serve hot over rice and enjoy!
Notes
- If using frozen meatballs, you can microwave them first or simmer directly in the sauce (reduce heat to avoid burning).
- Use homemade meatballs for even better flavor—try making them in an air fryer.
- Serve over white rice, brown rice, or even cauliflower rice for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Asian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 369
- Sugar: 36g
- Sodium: 326mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 50mg
