Ingredients
Scale
- 12 pineapple teriyaki meatballs
- 6 mini sliders with teriyaki chicken or pulled pork
- 2 cups jasmine rice cooked with 1 cup coconut milk and 1 cup water
- 1 cup mango salsa
- 2 cups mixed tropical fruit skewers (pineapple, mango, kiwi)
- 2 tablespoons sesame seeds
- 1/4 cup teriyaki sauce
- Fresh cilantro or green onions for garnish
Instructions
- Preheat oven to 375F. Bake meatballs 15-20 minutes until heated through.
- Prepare coconut rice according to package, substituting coconut milk for part of the liquid.
- Assemble sliders with cooked meat and buns; brush with teriyaki sauce.
- Plate with rice, mango salsa, and skewers; garnish with sesame seeds and herbs.
- Serve warm and enjoy during your movie night.
Notes
- Make meatballs ahead and reheat before serving.
- Keep warm in a low-heat oven or slow cooker.
- Double the recipe for larger groups.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Method: Bake, grill, assemble
- Cuisine: Hawaiian-inspired
- Diet: Kid-friendly, serves family
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 80 mg
