First, drain the juice from the can of pineapple into a medium bowl (you'll need that later for the sauce.) It should give you about a cup of pineapple juice.
Place frozen meatballs into a 4-6 quart crock pot.
Then top meatballs with pineapple chunks and green peppers.
In the bowl where you put the pineapple juice you set aside earlier, whisk in the brown sugar, vinegar, soy sauce and cornstarch.
Pour sauce over meatballs. Cover and cook on low for 2 hours.
After a couple of hours, switch your crock pot to high and cook for an additional hour. Doing this will thicken the sauce. The sauce should be thicker and bubbling around the edges when ready.
Video
Notes
The meatballs do not need to be thawed first. They go in frozen.
Don't like peppers? Just leave them out!
Frozen meatball packages all come in varying sizes depending on the brand. This recipe will accommodate all standard size bags of meatballs - as long as it isn't family size, it will work.
If your can of pineapples doesn't give you a full cup of pineapple juice, you may need to supplement with a little more or just add a touch of water to get you up to one cup.
For a meal, serve with rice. For an appetizer, serve with toothpicks or set aside bowls for your guests to serve themselves.