Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, celery,cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened. In a 3-qt. slow cooker, combine vegetarian meatballs, peppers, drained paprika and sauce. Cook, covered, on low 6-8 hours or until vegetarian meatballs are heated through and peppers are tender. Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice. Special!
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