Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 12 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
15 mins
Servings:
4
Yield:
about 31/3 cups chicken mixture + 2 cup rice medley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • Stir sauce; add to wok. Add pineapple. Cook and stir until thickened and bubbly. Serve with rice medley.

Nutrition Facts

307 calories; fat 13g; cholesterol 60mg; saturated fat 2g; carbohydrates 37g; mono fat 1g; poly fat 1g; insoluble fiber 5g; sugars 12g; protein 13g; vitamin a 3699.7IU; vitamin c 79.8mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.2mg; folate 54.6mcg; sodium 552mg; potassium 224mg; calcium 84mg; iron 1.9mg.
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