1 lb. ground chicken
1/4 C. breadcrumbs
1 T. oil
1 can pineapple chinks
2 T. soy sauce
1 green pepper, chopped
1/4 C. brown sugar
1/2 C. apple cider vinegar
red pepper flakes
1 T. cornstarch with 1 T. water
Combine the first 3 ingredients and form into balls. Brown in the oil.
Separate pineapple from juice. Add soy sauce, sugar, and vinegar to juice.
Add the pineapple and green peppers to the pan with the meatballs and
sautee until browned.
Add liquid and red pepper flakes. Bring to a boil and cook until
meatballs are done, about 10 minutes.
Add cornstarch mixture until gravy is slightly thickened.
Serve over brown rice.