1 can (20 ounces) of unsweetened pineapple chunks, undrained

1/2 cup packed brown sugar

1/4 cup cornstarch

1/2 cup cider vinegar

1 package (32 ounces) of frozen fully cooked homestyle meatballs

2 medium green peppers, cut into 1-inch pieces

1 jar (10 ounces) maraschino cherries, drained

Salt and pepper to taste

Hot cooked rice, optional

Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar, and juice mixture until blended. Bring to a boil; cook and stir until thickened.

In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple, and sauce. Cook, covered, on low for 6-8 hours or until meatballs are heated through and peppers are tender.

Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.