Directions

1. Heat olive oil in 12-inch skillet over medium-high heat and cook onion and red pepper, stirring occasionally, 4 minutes or until crisp-tender. Remove vegetables and set aside.
2. Stir Pasta Sauce, reserved pineapple juice, jelly and meatballs into same skillet. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 10 minutes or until meatballs are done and sauce is thickened. Return vegetables to skillet. Stir in pineapple and heat through. Serve, if desired, over hot cooked rice.