1 can (20 ounces) unsweetened pineapple chunks, undrained
1/3 cup cider vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into bite-size pieces
In a large bowl, combine the first six ingredients; crumble beef over top and mix well. Shape into 1-1/2-in. balls.
In a skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat.
For sauce, add the brown sugar and cornstarch to the skillet. Stir in the pineapple, vinegar and soy sauce until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add green pepper; reduce heat. Cover and simmer until tender. Return meatballs to skillet and heat through.