Pineapple-Chicken Meatball Stir-Fry

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.