Ingredients
1 can (20 ounces) unsweetened pineapple chunks, undrained1/2 cup packed brown sugar1/4 cup cornstarch1/2 cup cider vinegar1 package (32 ounces) frozen fully cooked homestyle meatballs2 medium green peppers, cut into 1-inch pieces1 jar (10 ounces) maraschino cherries, drainedSalt and pepper to tasteHot cooked rice, optional
Preparation
Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened.
In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender.
Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.
