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Nutrition Facts
Serving Size 1 (99g) Recipe makes 20 servings The following items or measurements are not included below: 1 lb meatballs
Calories 92
Calories from Fat 23		(25%)
Amount Per Serving		%DV
	Total Fat 2.6g	3%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 125mg		41%
Sodium 343mg		14%
Potassium 135mg		3%
Total Carbohydrate 7.5g		2%
	Dietary Fiber 0.1g	0%
	Sugars 5.2g
Protein 9.1g		18%
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Triple Treat Appetizers

Recipe #209678 | 15 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Sydney Mike
Feb 6, 2007

Yet another recipe from Better Homes and Gardens 'so good with FRUIT' cookbook. Not a lot of people like chicken livers, but for those who do, here you go! Preparation & cooking time does not include the cooked meatballs, shrimp or chicken livers.

SERVES 20 (change servings and units)

Ingredients

4 tablespoons cornstarch
4 tablespoons granulated sugar
2 chicken bouillon cubes
1 cup water
2/3 cup vinegar
2 cups pineapple juice
4 tablespoons light soy sauce
2 tablespoons unsalted butter
1 lb meatball, tiny, cooked
1 lb shrimp, cooked
1 lb chicken liver, cooked

Directions

1
In a large saucepan, combine cornstarch, sugar & bouillon cubes, then add the water, vinegar, pineapple juice, soy sauce & butter.
2
Cook & stir until the mixture boils, then cover, lower the heat & simmer 5 minutes.
3
There should be about 3 cups of sauce that you can pour into a chafing dish big enough to group the meatballs, shrimp & livers in the sauce.
4
Heat through & serve hot.

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Featured Reviews for This Recipe

From: Chef #476288

On Apr 3, 2007

yum yum!

0 people found this review helpful

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From: Engrossed

On Feb 12, 2007

I'm glad to have tried this but found out it isn't to my taste. I do love chicken livers but didn't feel they went well with this. I found the sauce and mixture of meats strange together. I used frozen cooked Italian meatballs, frozen defrosted shrimp and fresh cooked chicken livers. I think the meatballs went the best with the sauce. The sauce was kinda like a sweet and sour with the strongest flavor being pineapple.

1 person found this review helpful

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From: Wineaux

On Feb 11, 2007

How good this is! After a brief tete-a-tete with Sydney, I decided to substitute Little Smokies for the chicken livers and it turned out great! To save time, I bought the meatballs already made and had our seafood department steam the shrimp for me. All I had to do was make the sauce, arrange the morsels and enjoy! A real keeper, Syd! Thanks for posting!

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