- 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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