Teriyaki Meatballs With Red Bell Peppers and Pineapple

This is a quick and easy weeknight dinner for our family. The kids love it. We serve it over rice. Enjoy!

• Ready In: 30 mins
• Serves: 5
• Yields: 6 cups

Ingredients

• 1  tablespoon olive oil
• 1  large onion, sliced into long skinny strips
• 2  red bell peppers, sliced into long skinny strips
• 2  red bell peppers, sliced into long skinny strips
• 1⁄4 cup  of your favorite  teriyaki sauce, we like Soy Vay Veri Veri Teriyaki
• 1  cup fresh pineapple chunk
• 2  tablespoons hot water, to cut the saltiness of the sauce to fit your preference
• 4 -6  servings of hot cooked rice

Directions

1. (Start cooking rice before you begin chopping your veggies. That way everything will be ready together.).
2. Use a large, wide skillet with higher sides, that makes it easier to stir. Heat olive oil and saute onions and bell peppers on medium or medium-high heat, stirring occasionally, about 10 minutes, or until they are a little soft, but still have a little crunch to them.
3. Add package of Aidells Chicken Teriyaki Meatballs (they are fully cooked, so they just need to heat) and 1/4 cup of teriyaki sauce.
4. Depending on the teriyaki sauce you use, this dish can be way too salty. At this point you can incorporate enough hot water into the sauce to get the flavor to your exact preference, not too salty but still enough teriyaki taste. I usually add 1/8 cup water for 1/4 cup teriyaki sauce for a 2:1 ratio of sauce to water.
5. Add the fresh pineapple chunks and turn the stove off. The pineapple should be warm but not cooked. You don't want to use canned pineapple here. It will definitely take away from that zippy sweet and sour flavor that you want.
6. Serve over hot rice.