Pineapple-Chicken Meatball Stir-Fry


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

Pineapple-Chicken Meatball Stir-Fry
Photo: Blaine Moats
Total Time:
15 mins
about 31/3 cups chicken mixture + 2 cup rice medley


  • ½ cup canned pineapple tidbits (juice pack), undrained

  • ¼ cup rice wine vinegar

  • 1 teaspoon cornstarch

  • ½ teaspoon ground ginger

  • 2 teaspoon canola oil

  • 12 cooked teriyaki-flavor chicken meatballs

  • 8 ounce baby bok choy, cut into thin wedges

  • 1 cup bite-size red sweet pepper strips

  • 2 containers (1 cup) cooked multigrain rice medley, heated


  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.

Nutrition Facts (per serving)

307 Calories
13g Fat
37g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 307
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 552mg 24%
Total Carbohydrate 37g 13%
Total Sugars 12g
Protein 13g
Vitamin C 79.8mg 399%
Calcium 84mg 6%
Iron 1.9mg 11%
Potassium 224mg 5%
Folate, total 54.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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