Step 1

When making this recipe in the slow cooker, add the meatballs, peppers, and onions to the slow cooker.

Step 2

In a medium size bowl, drain the juice from the can of pineapple, then add the pineapple to the slow cooker. In the same bowl, add the vinegar, soy sauce, ketchup, brown sugar, garlic, and cornstarch. Whisk until the cornstarch is well combined.

Step 3

Pour the sauce over the meatballs and stir a few times to coat the meatballs with the sauce a bit.

Step 4

Cover and cook on low for 3-4 hours or high 2-3 hours.

Step 5

Sprinkle with parsley, sesame seeds, or diced scallions if desired.

Step 6

Serve over rice, pasta, or as an appetizer.

Step 7

In a large skillet, add the frozen meatballs, bell peppers and onions. Cover and let cook 5 minutes over medium-high heat.

Step 8

While the meatballs are cooking, drain the juice from the can of pineapple into a bowl. Set the pineapple chunks aside. Then continue onto adding the brown sugar, vinegar, ketchup, soy sauce, garlic, and cornstarch to the bowl. Whisk until the cornstarch is well blended.

Step 9

Pour this mixture over the meatball mixture in the pan. Stir to combine.

Step 10

Continue to cook until the sauce thickens, the meatballs and bell peppers are tender. This should take approximately 10 minutes. Once the sauce has thickened and the meatballs are heated through, stir in the pineapple chunks.

Step 11

Serve