DirectionsNote: Wash hands with soap and water.
1. Coat a large skillet with cooking spray and place over medium heat. Add shallots, zucchini, carrots and celery and sauté for 3 to 4 minutes or until just tender. Remove vegetables from skillet and set aside. Place skillet back on stove over medium heat and add brown sugar, vinegar, ketchup, soy sauce and 2 cups pineapple juice, bring to a boil.
2. In a small bowl, whisk cornstarch into the remaining ¼ cup pineapple juice, whisking until cornstarch dissolves. Add to ketchup mixture and stir until combined. Add meatballs, reduce heat and bring to a simmer. Add Sriracha and vegetable mixture, cover and cook for 8 to 10 minutes or until sauce is thickened and meatballs are heated through. Stir in pineapple chunks and cook for another 2 to 3 minutes or until heated through.
3. Serve immediately over rice.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving:
Calories: 527 (Calories from Fat: 288)
Total Fat: 32g (Saturated Fat: 11g)
Total Carbohydrates: 42g (Dietary Fiber: 5g