Pour Pineapple Juice, brown sugar, soy sauce, and ketchup into the Instant Pot Pressure Cooker. Stir mixture to combine.
Pour 1 bag (approx. 26 meatballs) into Instant Pot.
Set to Manual for 2minutes. Quick Release Pressure
Cut Onion and Bell Peppers into large chunks.
Toss Onions, Bell Peppers and Pineapple into Instant Pot and give a quick stir.
Set to Manual for "0" minutes. Quick Release Pressure
(Optional) 2 Tbs Corn Starch with as little water as possible to make a slurry. Add to Instant Pot and stir to thicken sauce.
Garnish with Green Onions and Sesame Seeds. Serve over Rice.
Sauce will be thin but to thicken sauce make a cornstarch slurry with 2 Tbs Cornstarch and as little water as possible to combine and add to fully cooked meatballs and vegetables. Sauce will thicken nicely.Oven Directions:Heat Oven to 400 Degrees.In a bowl combine ingredients from step one and stir to combine. Place meatballs in an oven safe dish and onions and bell peppers and pineapple. Pour sauce over top and stir to coat. Bake at 400 degrees for 30 minutes. Remove from oven. Sauce may be thin. Add a cornstarch slurry if needed. 2Tb Cornstarch and 2 Tbs water. Add to sauce and stir to thicken.CrockPot DirectionsAdd items from step one into crockpot and stir to combine. Add meatballs. Cook on low for 2-3 hours or on high for 1 hour. The last 15 minutes of cooking add onions, bell peppers, and pineapple. Stir to combine. * To thicken sauce add a cornstarch slurry at the end. 2 Tbs Cornstarch and 2 Tbs Water.