A delightful tangy pineapple glaze perfect for meatballs and wings, offering a balance of sweet and sour flavors.
Combine the light brown sugar and cornstarch in a medium saucepan.
Ensure the cornstarch is evenly mixed to avoid lumps in the sauce.
Add the pineapple chunks with juice, white vinegar, and soy sauce to the saucepan.
Stir continuously to blend the flavors well.
Heat the mixture over medium heat, stirring frequently, until it begins to thicken.
Keep an eye on the sauce to prevent it from sticking to the bottom.
Add the chopped green bell pepper to the sauce and simmer for 3-5 minutes.
The bell pepper should retain some crunch for texture.
Serve the sauce warm over meatballs or wings, or use it as a dipping sauce.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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