Meatball and Pineapple Hoagies-Sarah Nielson

• 1 large sweet onion, halved and sliced (2 cups)
• 2 Tbsp. olive oil
• 1 16-oz. pkg. frozen cooked meatballs, thawed
• 1 cup peeled, cored pineapple, chopped
• 1 cup desired chutney (I use mango)
• 1/4 tsp. crushed red pepper
• 4 hoagie buns, split and toasted

In a large skillet cook onion in hot oil over medium heat for 8 minutes, or until tender, stirring frequently. Stir in meatballs, pineapple, chutney, and crushed red pepper. Cover skillet; cook 3 minutes more, or until heated through, stirring once. Serve in buns. Serves 4

Recipe from: http://www.bhg.com/