Nutrition per serving may change if servings are adjusted.
¼ cup canned pineapple tidbits (juice pack), undrained
2 tablespoons rice-wine vinegar
½ teaspoon cornstarch
¼ teaspoon ground ginger
1 teaspoon canola oil
6 teriyaki-flavor chicken meatballs
4 ounces baby bok choy, cut into thin wedges
½ cup bite-size red bell pepper strips
1 cup cooked multi-grain rice medley, heated
Drain pineapple, reserving 2 tablespoons of the juice. Set the pineapple aside.
For sauce, stir together the reserved pineapple juice, the rice-wine vinegar, cornstarch, and ginger in a small bowl.
Heat oil in a 10-inch nonstick skillet over medium-high heat. Add meatballs; cook and stir for 3 minutes. Add bok choy and bell pepper; cook and stir for 2 to 3 minutes or until the vegetables are crisp-tender.
Stir the sauce; pour into the skillet. Add the pineapple. Cook and stir until thick and bubbly. Serve with rice medley.