**Starch-free use tamari sauce for soy sauce and use small amount of xanthan gum for cornstarch.
1 (20oz) can pineapple chunks
1/3 cup water
3 Tbsp vinegar (gluten-free)
1 Tbsp soy sauce(gluten-free)
1/2 cup brown sugar
3 Tbsp cornstarch
30 Make-ahead meatballs (recipe on this blog under Main Dishes)
Drain pineapple; save juice. Set pineapple aside. Add water to juice, if needed, to measure 1 cup. Pour into large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar, and cornstarch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple and meatballs. Simmer uncovered until heated through. Serve over hot rice.