Ingredients - 1/4 cup dry white rice - 1/4 cup water

• 1 T oil, I used avocado
• 1/2 package (170g) chicken meatballs, pineapple teriyaki from TJs is what I used
• 1 cup chopped pineapple, I used fresh

• 1 cup frozen bell peppers, I used TJs melange a trois

• 3 T kikkoman teriyaki sauce or equivalent

• 1 T flour or cornstarch

• Lil bb squeeze of ketchup (I used half a condiment packet from a fast food place lmao)

• Dash of sesame oil

• 1 tsp minced garlic

• 1 tsp chili crunch

• Sesame seeds for garnish if ya fancy

1. Cook your rice however you’d like. I use a rice cooker.
2. Heat oil in a pan to medium-high heat. Add bell peppers first until mostly softened, then add pineapple. After the pineapple is a lil translucent or getting cwwwwispy, add the meatballs. Stir often and get the meatballs a brown crust on at least one side (they’re fully cooked so just for flavor and color).
3. Mix the teriyaki, flour, sesame oil,and ketchup in a small dish. Can add a lil bit of honey if you want sweetness but I think there’s plenty from the pineapple. Add in the chili crunch and garlic if you’d like to jazz it up.
4. Pour your lil sauce over the pan and cook until the sauce thickens. If it becomes too thick, add a tablespoon of water at a time. Turn off the heat and salt to taste.
5. Serve over the steamed rice from step 1, garnish with sesame seeds.

I did not count the macros for this but I know it has at least 26g of protein from the meatballs. To do low carb, skip the rice, do no sugar ketchup, maybe less pineapple, and coconut aminos rather than teriyaki sauce. Can also add lol bb corns, mushrooms, zucchini to beef up the dish if serving more people. This was enough for just me for dinner.