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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Pineapple-Chicken Meatball Stir-Fry
Directions
- 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).
- 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 (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.