Slow Cooker Hawaiian Meatballs

Slow Cooker Hawaiian Meatballs Recipe (Make this 3 times)

Ingredients:
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large pepper, diced (red, yellow or green)
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. soy sauce

Directions:
Place meatballs in a freezer bag and top with green pepper and drained pineapple chunks. Add pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Close the bag and shake carefully until the meatballs are covered.
When ready to use dump the bag contents into a slow cooker and cook on low for 3-4 hours or until heated through.
Serve over quinoa or rice.