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Polynesian Meatballs with Pineapple and Mango

Prep Time 20 minutes
Total Time 50 minutes
Difficulty 1.0 Easy
Calories Per Servings 350 Calories
Servings 5-6
Nutrition facts


The combination of pineapple and mango gives these meatballs a Polynesian feel.

Ingredients 10


1 pkg. (20 oz.) ground turkey
2 cups instant brown rice, uncooked
1-3/4 cups DOLE® Frozen Diced Pineapple and Mango
3/4 cup DOLE Green Onions, thinly sliced
1/2 cup teriyaki sauce, divided
egg, lightly beaten
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup DOLE Pineapple Juice
2 tablespoons orange marmalade




Preheat oven to 350 F.


1 pkg. (20 oz.) ground turkey
1/2 cup DOLE Frozen Diced Pineapple and Mango, partially thawed
2 cups instant brown rice, uncooked
1/2 cup green onions, thinly sliced
1/4 cup teriyaki sauce
1 egg, lightly beaten
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg


Combine ground turkey, 2 cups rice, 1/2 cup diced pineapple and mango, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl, mixing well.



Scoop about 1/4 cup turkey mixture and gently roll into desired meatball size; place on aluminum foil-lined baking sheet with sides.  Repeat with remaining mixture.  Bake for 25 to 30 minutes. 


1-1/4 cups DOLE Frozen Diced Pineapple and Mango, partially thawed
3/4 cup DOLE Pineapple Juice
1/4 cup teriyaki sauce
2 tablespoons orange marmalade
1/4 cup DOLE Green Onions, thinly sliced


Meanwhile to make sauce, combine remaining diced pineapple and mango, pineapple 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 meatballs with sauce.  Serve over additional cooked rice and green onions, if desired. 

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