1/2 cup brown sugar, packed loosely half a cup each of rice vinegar and sauce 1 teaspoonful sauce soy (2/3 cup liquid of pineapple) Taking one tablespoon of cornmeal 25 meatballs of any purpose (frozen is acceptable) 2 sliced bell peppers (optional) 1 cup small pineapple segments, drained 2 tablespoons of sliced green pinons to be used as a garnish for serving rice
In a large skillet, combine brown sugar, vinegar, ketchup, soy sauce, and 2 cups of pineapple juice over medium-high heat. Increase to a simmer.
Whisk together the remaining half-cup pineapple juice and cornstarch in a small basin to eliminate any lumps. Add the whisk to the skillet.
Add meatballs and chilies, chopped. Reduce to a simmer. Once the meatballs are heated through and the sauce has thickened, cover and simmer for an additional 8 to 10 minutes.
Incorporate pineapple pieces. Warm and serve over rice. Add a green onion topping.