The Pioneer Woman Cooks
Ingredients
- 1/2 cup loosely packed brown sugar
- 1/2 cup rice wine vinegar
- 1/4 cup ketchup
- 1 T low-sodium soy sauce
- 1 and 1/4 cup pineapple juice
- 1 T cornstarch
- 1 bag frozen meatballs
- 1 T sriracha hot sauce
- 1 cup drained small pineapple chunks
- Seeamed long-grain rice, for serving
- 2 T green onions, sliced, for garnish
In a large skillet over medium-ghgh heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the meatballs. Simmer and add the sriracha. Cover and cook until the sauce is thickened and meatballs are heated through, 8-10 minutes. Stir in the pineapple chunks.
Serve over steamed rice, garnished with green onions.
