CHERRiSH Glazed Meatballs
3/4 cup CHERRiSH
2 TBSP Honey
1 TBSP Red Wine Vinegar
1 pkg. Frozen Meatballs - Thawed
Chunks of Pineapple
Chunks of Red, Green, and Yellow Bell Peppers
Bring first three ingredients to boil in saucepan. Simmer until reduced by half.
Skewer meatballs with pineapple and peppers. Brush with Glaze and barbeque.
Continue to brush with glaze until fully cooked. Make sure to not overcook the vegetables.