Pineapple-Chicken Meatball Stir-Fry

Teriyaki chicken meatballs and a pineapple glaze make a great combo for this stir-fry recipe.

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4.5 by 10 people

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  • Makes: 4 servings
  • Serving Size: 3/4 cup chicken mixture + 1/2 cup rice medley each
  • Makes: about 31/3 cups chicken mixture + 2 cup rice medley
  • Start to Finish: 15 mins

Pineapple-Chicken Meatball Stir-Fry

Directions

  1. Drain pineapple, reserving 1/4 cup of the juice; set pineapple aside. For sauce, in a bowl stir together pineapple juice and the next three ingredients (through ginger).
  2. In an extra-large nonstick wok or skillet heat oil over medium-high heat. Add meatballs; cook and stir 3 minutes. Add bok choy and red pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
  3. Stir sauce; add to wok. Add pineapple. Cook and stir until thickened and bubbly. Serve with rice medley.
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Nutrition Facts (Pineapple-Chicken Meatball Stir-Fry)

  • Per serving:
  • 307 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 60 mg chol. ,
  • 552 mg sodium ,
  • 37 g carb. ,
  • 5 g fiber ,
  • 12 g sugar ,
  • 13 g pro.
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