Wessel Best Recipes

1 TBLSP VEGETABLE OIL
1 CAN (10 OZ) PINEAPPLE CHUNKS, DRAINED, RESERVE JUICE
2 TABLESPOONS CORNSTARCH
1 TBLSP SOY SAUCE
1 TBLSP SOY SAUCE
3 TBLSP VINEGAR
6 TBLSP WATER
1/2 CUP BROWN SUGAR, PACKED
20 MEATBALLS
1 LARGE GREEN PEPPER, SLICED
IN A LARGE SKILLET, COMBINE OIL AND RESERVED PINEAPPLE JUICE, ADDING WATER IF NECESSARY TO MAKE 1 CUP.  IN A SMALL BOWL, COMBINE CORNSTARCH, SOY SAUCE, VINEGAR, WATER AND BROWN SUGAR.  STIR INTO JUICE MIXTURE.  COOK OVER MEDIUM HEAT 5 – 7 MIN. UNTIL THICK, STIRRING CONSTANTLY.  ADD MEATBALL MIX, PINEAPPLE CHUNKS AND GREEN PEPPER.  SIMMER 20 MINUTES UNTIL HEATED THROUGH.
SERVE OVER HOT COOKED RICE.