Ingredients :
- 2 cup all natural no sugar added pineapple juice
- 1/2 cup rice wine vinegar
- 1/2 cup loosely packed brown sugar
- 1/4 cup all natural ketchup
- 1 tbsp low sodium soy sauce
- 2 tbsp cornstarch
- 1 tbsp sriracha
- 30 to 50 pre-cooked meatballs (depending on size)
- 1 can (20oz) pineapple chunks in natural juices - drained, juice reserved
- 2 tbsp green onions - sliced diagonally for garnish (optional)
Method :
- In a large skillet over medium heat, combine 2c pineapple juice, brown sugar, vinegar, ketchup, soy sauce, and bring to a boil.
- In a small bowl make a slurry by whisking together the cornstarch and 3tbs of the reserved juice from the pineapple chunks.
- Slowly pour the slurry into the sauce, whisking constantly. Bring back to a simmer, whisk in sriracha until completely combined and simmer about 2 minutes to begin thickening.
- Stir in meatballs, reduce heat to medium, and simmer covered with lid vented until meatballs have heated through and sauce has thickened. About 8 - 15 minutes. Time will depend if you are using frozen or thawed meatballs. NOTE: You can use store bought or homemade, in frozen or thawed state.
- When meatballs are heated through, turn heat to low and stir in pineapple chunks. Serve over steamed rice, or ala carte with a side salad for a lower carb option. Garnish either with green onions. Enjoy!
- Alternate serving suggestion: Use cocktail skewers to make party appetizers for the holidays. Stab one pineapple chunk and one meatball per skewer, arrange on a platter. Serve with sauce on the side for dipping!
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