GWJamaica Cook Book

Ingredients

Swedish Meatballs
1 (16-ounce) can unsweetened pineapple chunks, packed in natural juices
1 (10-3/4-ounce) can undiluted chicken broth
1/4 cup packed dark-brown sugar
1/4 to 1/2 cup white-wine vinegar or to taste
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1/4 cup cornstarch
1 cup sliced green onion
3 green bell peppers, seeded, cut into 1-inch squares

Preparation

Prepare Swedish Meatballs; set aside. Drain juice from pineapple into a large heavy skillet. Add chicken broth, brown sugar, vinegar, soy sauce, ketchup and cornstarch. Whisk until blended. Stir over medium-high heat until mixture comes to a boil and thickens. Add onion and peppers. Cook 1 minute longer, stirring. Remove from heat. Add pineapple and baked meatballs with pan juices. Heat to serving temperature or cool and reheat later. Makes 6 to 8 main-dish servings, 20 appetizer servings.