Teriyaki Pineapple Meatball Bowls

Looking for a flavorful and unique dinner option to serve to your guests this holiday season? Try my Teriyaki Pineapple Meatball Bowls. Simple directions, delicious ingredients equals one amazing meal that your guests will love.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine polynesian
Servings 4


  • 1 pkg Aidells® Teriyaki Pineapple Chicken Meatballs
  • 1/2 cup orange bell pepper (sliced, saute’)
  • 1/2 cup yellow bell pepper (sliced, saute’)
  • 4-5 slices Wright® Brand Bacon Hickory Smoked Bacon (cooked)
  • 1/2 cup pineapple tidbits (pieces)
  • 2 whole fresh pineapples
  • 3 cups jasmine white rice (steamed)
  • 1/4 cup green onions (garnished)


  • In a large skillet, on medium heat, pan-fry 5 slices of Wright® Brand Bacon Hickory Smoked Bacon. Turn each side until golden and crisp. Remove and place bacon on a paper towel. In a rice cooker, steam 3 cups of Jasmine white rice. Prepare as directed.
    Remove the fresh pineapple stem and cut from the bottom and middle to resemble a bowl. Remove and scoop any remaining pineapple inside the bowl and set aside to chop into pineapple tidbit pieces.
    In small saucepan dust the bottom and sides with olive oil. Place one package of Aidells® Teriyaki Pineapple Chicken Meatballs inside and heat for 6-8 minutes on the stovetop until hot. Meanwhile, on medium heat, add one tablespoon of butter, saute' and caramelize 1/2 cup of sliced orange and yellow bell peppers.
    Take 1/2 cup of jasmine white rice and place inside the pineapple bowl. Add pieces of Wright® Brand Bacon Hickory Smoked Bacon pieces, bell pepper mixture, and 4 Aidells® Teriyaki Pineapple Chicken Meatballs, pineapple tidbits, and garnished on top with green onions.

Keyword Chicken, Meatballs, Pineapple, Teriyaki