Polynesian Meatballs

Meatball ingredients:
5 ounces rice milk
1/3 cup chopped onion
2/3 cup leftover rice or quinoa
1 tsp season salt
1 1/2 pounds ground turkey

Sauce ingredients:
1 20 ounce can of pineapple tidbits OR mandarin oranges
2 Tbsp. corn starch or arrow root
1/2 c apple cider vinegar
2 Tbsp. Bragg’s Liquid  Aminos 
2 Tbsp. frozen pineapple guava concentrate
1/2 c turbinado sugar

Directions:
In a bowl, combine the milk, onion, rice or quinoa and seasoned salt. Crumble turkey over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.
Drain fruit reserving juice; set fruit aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, fruit juice mixture, vinegar, Bragg's , pineapple guava juice and sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the fruit and heat through.
Yield about 6 dozen.
Note: These meatballs can also be made and frozen with the sauce.

Hawaiian Crockpot Chicken

2 pounds of chicken breasts, thighs or legs
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1/4 c cornstarch or arrowroot
1/3 c brown sugar
2 cloves garlic, minced
2 T lemon juice
1/2 tsp powdered ginger
1/2 tsp salt

Put chicken into crockpot.  Combine other ingredients and pour over chicken.  Turn on high for about 3 hours or low for about 4-5 hours depending on your individual crockpot.

Garnish:

2 green onions, chopped
3-4 T shredded coconut

Combine and refrigerate until serving

Serve Hawaiian chicken over rice (white or brown).  Garnish with onions and coconut mixture as well as cashews.