Island Sunset Teriyaki Meatball Bowls

Ingredients

• 1 package (approx. 16-20 oz) Pre-made Gluten-Free Teriyaki Pineapple Chicken Meatballs (ensure package is certified Gluten-Free)
• 2–4 tsp Salted Perfection Sweet Ginger Finishing Salt
• 2 cups Jasmine rice, uncooked (yields approx. 6 cups cooked)
• 1 tbsp Sesame oil
• 1 Red bell pepper, sliced into thin strips
• 1 cup Sugar snap peas, strings removed
• 1 can (8 oz) Pineapple chunks, in juice (reserve 2 tbsp juice)
• 2 tbsp Gluten-Free Tamari or Coconut Aminos
• 1 bunch Green onions, thinly sliced (green parts only)
• 1 tbsp Toasted sesame seeds (optional)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions. Fluff with a fork and set aside to keep warm.
2. While the rice is cooking, heat the sesame oil in a large skillet or wok over medium-high heat. Once the oil glistens, add the sliced red bell pepper and sugar snap peas.
3. Stir-fry the vegetables for about 3–4 minutes until they are tender-crisp and vibrant. Season them with 1 teaspoon of Salted Perfection Sweet Ginger Finishing Salt to build that flavor layer early.
4. Add the pre-made gluten-free meatballs and the pineapple chunks to the skillet. Pour in the reserved pineapple juice and the gluten-free Tamari (or Coconut Aminos).
5. Toss everything gently to coat. Reduce the heat to medium-low and cover the skillet. Let it simmer for 5–7 minutes, or until the meatballs are heated through and glazed with the sauce.
6. Remove the lid and give it one final stir. If the sauce needs to thicken, let it bubble uncovered for another minute.
7. Divide the fluffy rice into bowls. Top generously with the meatball and vegetable mixture.
8. Finish each bowl by sprinkling the remaining Salted Perfection Sweet Ginger Finishing Salt over the top for a bright pop of flavor. Garnish with sliced green onions and sesame seeds if desired.
9. DUNZO!