I first set out to make this after running out of takeout options on a rainy weeknight. The fresh pineapple makes it so much better than anything delivered and now it is officially in our family’s comfort food hall of fame.
Ingredients
- Vegetable oil: gives a neutral base for frying and crisping up the meatballs
- Pre-made mini meatballs: save time and offer a tender bite go for a quality brand
- Onion: sliced for sweetness and texture look for firm onions with tight skins
- Capsicum or bell pepper: brings lively color and crunch pick peppers that feel heavy for their size
- Fresh pineapple: adds juicy sweetness select pineapple that smells fragrant at the stem
- Spring onions or scallions: add fresh peppery bite and color use both white and green parts
- Steamed rice to serve: soaks up every drop of sauce
- Brown sugar: in the sauce balances the acids use soft moist sugar
- White vinegar: adds bright tang in the sauce regular distilled vinegar works best
- Tomato ketchup: lends richness and a tomato base choose a low-sugar option if preferred
- Light soy sauce: brings savory depth to the dish look for naturally brewed for best flavor
- Pineapple juice: doubles down on tropical flavor use the juice from your fresh pineapple if possible
- Chinese five spice: adds a subtle warm spice note sniff before buying and pick the most fragrant you can find
- Cornflour or cornstarch: thickens the sauce for that perfect glossy coat check it is not lumpy before using
Instructions
- Make the Sweet and Sour Sauce:
- Combine brown sugar, white vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice in a small saucepan. Heat over medium high, whisking until the sugar fully dissolves and the mixture starts to simmer after about 5 minutes. Mix the cornflour with water until smooth then pour into the hot sauce while stirring. Keep simmering another 2 minutes until the sauce thickens to a nearly syrupy consistency. Set aside off the heat.
- Cook the Meatballs:
- Heat a wok or large nonstick skillet over high heat until you see a bit of smoke. Pour in the vegetable oil and swirl to coat the base. Add the pre-made mini meatballs and fry, turning them now and then for about 4 to 5 minutes until they are browned and almost cooked through. Keep moving them so all sides get golden.
- Add the Vegetables:
- Toss in the sliced onions. Stir fry these with the meatballs for another 2 minutes so they soften a bit and absorb some flavor. Next add the capsicum pieces. Give it another minute of stir frying so the peppers stay crisp and vibrant.
- Combine and Finish:
- Dump in the fresh pineapple chunks and pour in the prepared sweet and sour sauce. Crank the heat and toss everything so the sauce bubbles and glazes over the meatballs and veggies. Let it simmer just until everything is hot and well coated, about 2 minutes.
- Garnish and Serve:
- Stir through the cut spring onions right before taking off the heat. Serve everything piled high over steamed rice while it is piping hot and glossy.
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