These tangy Hawaiian Meatballs are made in the slow cooker for ease and convenience. Enjoy alone as an appetizer, or served on a bed of rice as an entree.
In a bowl, mix reserved pineapple juice from the can, brown sugar, cornstarch, vinegar, cayenne pepper and soy sauce.
Pour mixture over meatballs and pineapple.
Cook on low for 3-4 hours or until heated through. For a thicker sauce, take off slow cooker lid and cook for another 30 minutes on high.