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Title: Pineapple-Chicken Meatball Stir-Fry
Categories: Poultry, Fruits, Vegetables, Greens, Rice
Yield: 4 Servings

1/2 c Canned pineapple tidbits;
- undrained
1/4 c Rice wine vinegar
1 ts Cornstarch
1/2 ts Ground ginger
2 ts Oil
12 Cooked teriyaki-flavour
- chicken meatballs
8 oz Baby bok choy; in thin
- wedges
1 c Bite-size red sweet pepper
- strips
1 c (2 pkt) cooked multigrain
- rice medley; heated

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.

Makes: 4 servings

Better Homes & Gardens | April 2017

MM Format by Dave Drum - 22 April 2017

Uncle Dirty Dave's Archives

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