I found the original recipe in a magazine back in the early '80s. I liked the flavor so much that I modified the recipe (more juice, etc.) and made it vegan so I could continue to enjoy it. It is especially good when served over brown rice and with a salad.
1 pkg. Veggie Meatballs
1 Tbs. Olive Oil
2 Tbs. Cornstarch
1/2 tsp. ginger, ground
½ cup brown sugar, packed
1- 6 oz. can pineapple juice
1-6 oz. can pineapple, tidbits or crushed
1/3 cup white vinegar
1 Tbs. Soy Sauce
1/3 cup green pepper, chopped
1. Cook veggie meatballs according to package directions. Some varieties call for them being added to sauce/gravy for a few minutes at the end of prep.
2. Mix cornstarch, brown sugar, and ginger. Stir in pineapple juice (plus juice from crushed pineapple), vinegar, and soy sauce. Mix until smooth and then pour into skillet. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for one minute.
3. Add Veggie Meatballs, pineapple, and green pepper; heat through.
Servings: Approximately 6.