Place meatballs, peppers and onion in slow cooker. Drain pineapple chunks, reserving 1/4 cup (60 mL) juice (use remaining juice for another purpose). Combine pineapple chunks, reserved pineapple juice, broth, ketchup, sugar, garlic, paprika and hot pepper flakes. Add to slow cooker. Cover and cook on LOW for 3 hours or until meatballs are cooked and vegetables are tender.
In a small bowl, whisk together cornstarch and 2 tbsp (30 mL) water until smooth. Stir into meatballs and let simmer 15 min. in slow cooker. Serve over cooked rice with coriander.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More