My dad had been stationed in Guam during WW2 and loved to tell us stories of his time in the South Seas. His fondest memory, however was the grand welcome the troops experienced as they headed for home and spent a few days in Hawaii. The red carpet had been rolled out for them and they were served thick, sizzling steaks and tall glasses of cold milk. But the best thing of all was that the island had fountains that flowed with pineapple juice, all you could drink! I think of the delight on his face as he told that story every time I make a dish with pineapple! This is a delicious recipe, especially great for this time of year when it is too hot to fire up the oven or spend much prep time in the kitchen. Toss all the ingredients in your crock pot at lunch time and by supper you will have an amazing meal! I serve mine over rice with veggies or salad on the side and with ice cream sundaes for dessert. I will make this sometime when the littles are here and will greet them around the table with Hawaiian leis and a flower in my hair!
Crock Pot Hawaiian Pineapple Meatballs
2# package precooked meatballs
1 large can pineapple chunks, drained but juice reserved
1 large onion cut into slices
1 green pepper, one red pepper, cut into chunks
1 cup firmly packed brown sugar
2/3 cup white vinegar
2 TBS. soy sauce
2 TBS. corn starch
In crock pot, place meatballs and pineapple, top with vegetables. In bowl, whisk together remaining ingredients, including the reserved juice, and pour over all. Cook on low heat for about 4 hours. Serve over rice. Dream of tropical sunsets and sandy beaches! The recipe can easily be doubled for a crowd or for another meal. Just crank up the crock pot to high or cook longer.