3 T cornstarch
1 lb frozen meatballs
Chop bell pepper into bite size pieces and place in large zipper bag.
Pour pineapple chunks into bag with pepper. (I only had a can of crushed and it still came out great….use what you have)
Mix next 5 ingredients in small bowl and pour over pineapple and pepper.
I use my measuring cup and spoon so there is less to clean up.
Pour meatballs into slow cooker. Pour pineapple mixture over meatballs and mix.
Cook on low 4 hours. Serve over rice. Sorry my finger made an appearance in this picture. :)
For a healthier version use Turkey meatballs and fresh or frozen pineapple chunks.