1 cup (12 oz. jar) red currant or grape jelly 1/3 cup ReaLemon Lemon juice from concentrate 1/3 cup barbecue sauce 1 tablespoon soy sauce 1/4 teaspoon pepper 1 (16 oz.) package frozen cooked meatballs 1 (15-1/4 oz.) can pineapple chunks packed with juice, well drained.
Combine red currant or grape jelly, lemon juice, barbecue sauce, soy sauce and pepper in large saucepan. Cook and stir over medium heat until bubbly. Stir in meatballs. Boil gently 15 minutes or until meatballs are heated through and sauce is slightly thickened, stirring occasionally. Stir in pineapple; hat through.