In a large skillet over medium heat, combine 2c pineapple juice, brown sugar, vinegar, ketchup, soy sauce, and bring to a boil.

In a small bowl make a slurry by whisking together the cornstarch and 3tbs of the reserved juice from the pineapple chunks.

Slowly pour the slurry into the sauce, whisking constantly. Bring back to a simmer, whisk in sriracha until completely combined and simmer about 2 minutes to begin thickening.

Stir in meatballs, reduce heat to medium, and simmer covered with lid vented until meatballs have heated through and sauce has thickened. About 8 - 15 minutes. Time will depend if you are using frozen or thawed meatballs. NOTE: You can use store bought or homemade, in frozen or thawed state.

When meatballs are heated through, turn heat to low and stir in pineapple chunks. Serve over steamed rice, or ala carte with a side salad for a lower carb option. Garnish either with green onions. Enjoy!

Alternate serving suggestion: Use cocktail skewers to make party appetizers for the holidays. Stab one pineapple chunk and one meatball per skewer, arrange on a platter. Serve with sauce on the side for dipping!