1. Place the brown sugar and vinegar in a small
saucepan and cook over a high heat until the sugar has dissolved then add the
tomato wedges, green pepper, and pineapple chunks ands stir fry for 3 minutes.
Add the stock, stir well and bring to the boil.
2. Stir the cornflour and water solution to remix, then add to the pan mixing thoroughly. Cook for 2-3 minutes,
stirring constantly until the sauce is clear and thickened.
7. To serve - pour the sauce over meatballs and serve immediately.
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