A vibrant, family-friendly stir-fry that balances tangy, sweet, and savory flavors—juicy pre-cooked meatballs tossed with crisp vegetables, fresh pineapple, and a glossy homemade sweet and sour sauce. Ready in under 30 minutes and always a hit.
Why You’ll Love This Recipe
This dish delivers bold flavor without the fuss. With tender meatballs, colorful peppers, and juicy pineapple bathed in a sticky-sweet sauce, it’s comfort food with a zing. The sauce comes together fast, uses pantry staples, and clings perfectly to every bite. Serve it over rice for a complete meal that kids and adults alike will love.
Ingredients
Main Dish
- 2 tbsp vegetable oil (or canola)
- 500g pre-cooked mini meatballs (beef, pork, or plant-based)
- 1 medium onion, sliced into half-moons
- 1 red bell pepper (capsicum), cut into bite-sized pieces
- 250g fresh pineapple, diced (about 1 cup)
- 4 spring onions (scallions), cut into 3 cm batons (both green and white parts)
- Steamed rice, for serving
Sweet & Sour Sauce
- 90g (½ cup packed) brown sugar
- 45ml (3 tbsp) white vinegar
- 30ml (2 tbsp) tomato ketchup
- 15ml (1 tbsp) light soy sauce
- 80ml (⅓ cup) pineapple juice (from fresh or canned)
- ¼ tsp Chinese five spice powder
- 2 tsp cornflour (cornstarch) mixed with 2 tbsp cold water (slurry)
Step-by-Step Instructions
- Make the sauce:
In a small saucepan, combine brown sugar, vinegar, ketchup, soy sauce, pineapple juice, and five spice. Bring to a simmer over medium-high heat, stirring until sugar dissolves (~5 minutes).
Stir in the cornflour slurry and cook 1–2 minutes more, until thickened and glossy. Remove from heat and set aside. - Cook the meatballs:
Heat oil in a large wok or skillet over high heat. Add meatballs and stir-fry 4–5 minutes, turning occasionally, until golden and heated through (if raw, cook until internal temp reaches 165°F / 74°C). - Add vegetables:
Push meatballs to one side. Add onion and stir-fry 2 minutes until slightly softened. Add bell pepper and stir-fry 1 minute more. - Combine everything:
Pour the prepared sauce over the mixture. Add diced pineapple. Stir well to coat and heat through (2–3 minutes). Do not boil vigorously—this can break down the pineapple. - Finish with spring onions:
Remove from heat. Gently toss in the spring onion batons so they stay crisp and bright. - Serve:
Spoon immediately over steamed rice. Best enjoyed hot.
You Must Know
- Use fresh pineapple — canned works but may make the dish too sweet or watery. Fresh holds shape better.
- Don’t overcook the sauce — once thickened, remove it; prolonged heat can cause separation.
- Stir gently at the end — keeps pineapple intact and texture balanced.
- Pre-cooked meatballs save time — just ensure they’re fully heated through.
- Cornflour is key — creates the glossy, clingy texture classic to sweet and sour dishes.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or microwave with a splash of water to refresh the sauce.
- Not recommended for freezing — pineapple becomes mushy upon thawing.
Ingredient Substitutions
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Mini meatballs
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Ground chicken/pork balls, tofu, or chickpeas
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For homemade or plant-based options
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Brown sugar
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Coconut sugar or maple syrup
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Adjust liquid if using syrup
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White vinegar
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Rice vinegar or apple cider vinegar
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Milder acidity; rice vinegar is traditional
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Light soy sauce
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Tamari (gluten-free) or coconut aminos
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For dietary needs
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Pineapple juice
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Orange juice or water + ½ tsp lemon juice
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Less sweet, but works in a pinch
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Five spice powder
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¼ tsp cinnamon + pinch of cloves
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Not exact, but adds warmth
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Serving Suggestions
- Serve with jasmine or basmati rice.
- Add a side of steamed broccoli or bok choy.
- Garnish with extra spring onions or sesame seeds.
- Great for meal prep—portion into containers for easy lunches.
Cultural Context
While not traditionally Chinese, sweet and sour dishes became popular in Western-Chinese cuisine during the mid-20th century. Inspired by Cantonese cooking techniques, this version adapts the bold sweet-tart profile to modern tastes. Using meatballs makes it accessible and kid-friendly, while fresh fruit and minimal frying keep it balanced and satisfying.
Pro Tips
- Double the sauce — it’s great on rice or as a dipping sauce.
- Batch-cook meatballs — freeze extras for future use.
- For crunch, add cashews or water chestnuts at the end.
- Use frozen pineapple? Thaw and pat dry first.
- Want more heat? Add 1 tsp sriracha or red pepper flakes to the sauce.
Frequently Asked Questions
Q: Can I use frozen meatballs?
A: Yes! Most store-bought mini meatballs are frozen. Cook directly from frozen—just increase cook time by 2–3 minutes.
Q: Why did my sauce turn out thin?
A: Likely not enough simmering after adding cornflour. Make sure to cook 1–2 minutes after adding the slurry.
Q: Can I make this gluten-free?
A: Yes. Use GF soy sauce (tamari) and verify meatballs are GF.
Q: Can I skip the five spice?
A: Yes, though it adds depth. Omit or replace with a pinch of ginger or cinnamon.
Q: Is this kid-friendly?
A: Absolutely. Sweet, colorful, and fun to eat—many families serve it as a “dip dinner” with toothpicks.
Allergy Information
Contains: wheat (in most meatballs and soy sauce), soy.
Gluten-free option: Use GF meatballs and tamari.
Nut-free: This recipe is naturally nut-free.
Always check labels on packaged ingredients like meatballs and sauces.
Nutrition Facts (Per Serving – Approximate)
Based on 4 servings with steamed rice
- Calories: 480
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Fiber: 3g
- Sugar: 28g (mostly natural from fruit)
- Protein: 22g
- Sodium: 720mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
Final Thought: This isn’t fine dining—it’s real dining. The kind where everyone gathers around the table, grabs seconds, and says, “We need this more often.” That’s the power of sweet, sour, and something warm in the middle.
