1 can DOLE® Crushed Pineapple
500g ground chicken or turkey
2 cups instant brown rice, uncooked or pre-cooked express rice
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
Preheat oven to 180ºC.
Drain 1/2 cup crushed pineapple, reserving remaining pineapple and juice for sauce.
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.
Scoop mixture and gently roll into desired meatball size; place on aluminum foil-lined baking sheet with sides. Bake at 180ºC., 25 to 30 minutes or until meatballs are done.
Cook brown rice.
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.
Top cooked meatballs with sauce. Serve over hot cooked rice and additional green onions if desired.