2, 20oz canspineapple chunks or tidbits, drained with juice reserved
⅔cupswater
6tablespoondistilled white vinegar
2tablespoonGF soy sauce
1cupbrown sugar
6tablespooncornstarch or arrowroot powder
1 teaspoonground gingergluten free brand
1teaspoonsalt
2bell peppers, cut into bite size pieces
Instructions
Preparing the Meatballs
Preheat oven to 400° degrees F. Lightly grease 2 large shallow baking sheets with nonstick spray. Jelly roll pans work perfect.
Prepare your gluten and dairy free bread crumb by chopping slices of bread into course crumbs.
Mix the first 9 ingredients well in a large bowl. Shape them into one inch balls.
Place meatballs on a baking sheet. Bake for 10-14 minutes until done in the middle. Set aside.
To Make the Sauce:
Mix enough water with the reserved pineapple juice to make 2 cups.
Over medium heat in a large saucepan combine the juice mixture, water, vinegar, gluten free soy sauce, and brown sugar.
Stir in the cornstarch or arrowroot powder, ginger, and salt. Stir until smooth. Cover and simmer until thickened.
Then stir in the bell peppers, pineapple chunks, and meatballs into the sauce. Simmer again, uncovered, for 20-25 minutes until the peppers are tender.
Serve over rice. Optional: garnish with green onions.