Prep Time

20 min

Total Time

20 min

Calories per serving




Ingredients (9)
  • 1 can (20 oz) DOLE® Crushed Pineapple
  • 1 pkg (20 oz) ground chicken or turkey
  • 2 cups instant brown rice, uncooked
  • 3/4 cup green onion, thinly sliced, divided
  • 1/2 cup teriyaki sauce, divided
  • 1 egg(s), beaten
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 tbsp orange marmalade
  1. Drain 1/2 cup crushed pineapple, reserving remaining pineapple and juice for sauce.
  2. Combine ground turkey,  rice, 1/2 cup drained pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl, mixing well.
  3. Scoop mixture and gently roll into desired meatball size; place on aluminum foil-lined baking sheet with sides.  Bake at 350º., 25 to 30 minutes or until meatballs are done.
  4. Meanwhile to make sauce, combine remaining pineapple and juice, 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling.  Reduce heat and simmer,  uncovered 3 to 4 minutes.  Stir in remaining 1/4 cup green onions.
  5. Top cooked meatballs with sauce.  Serve over hot cooked rice and additional green onions if desired.

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