-
Cook meatballs according to the directions on the package. Or make your own, keeping 1-2 tablespoons of the drippings if desired for cooking the onions and peppers.
-
While the meatballs are cooking. Cook the rice according to whatever you cook your rice in, seasoning with salt and pepper. I like to add a half of an onion and a few drops of toasted sesame oil to mine for this dish though that is optional. (remove the onion when finished cooking) Depending on what kind of rice you are cooking (brown rice takes 45 minutes) and what method you are using will determine when to start the sauce.
-
In a small bowl or measuring cup, combine the brown sugar and the cornstarch. Set aside.
-
Heat a large skillet to medium-high heat.
-
Add the olive oil or drippings from the meatballs.
-
Sauté the onion until soft and cooked down a bit. About 3 minutes.
-
Add the chopped red peppers. Sauté for 3 additional minutes to cook the peppers.
-
Add the drained 1 cup of pineapple juice, apple cider vinegar, soy sauce, ketchup, hot pepper sesame oil if using, or the toasted sesame oil, or both.
-
Stir in the brown sugar and corn starch mixture.
-
Add the meatballs and the drained pineapple chunks. Let simmer for 10 minutes, occasionally stirring until the sauce is thick and bubbling.
-
Serve with the cooked rice.