• PAM® Original No-Stick Cooking Spray
• 1 pound ground round beef (85% lean)
• 1/2 cup Hunt’s® BBQ sauce
• 1/3 cup finely chopped onion
• 1/4 cup panko bread crumbs
• 1 egg
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 cups instant brown rice, uncooked
• 1-1/2 cups Birds Eye® Pepper Stir-Fry
• 1 can (8 oz each) pineapple chunks in juice, undrained
• 1/4 cup water
• 1/4 cup Hunt’s® Tomato Ketchup
• 1 tablespoon La Choy® Soy Sauce
• 2 teaspoons chopped garlic

STEP ONE

Preheat oven to 425°F. Spray large, rimmed baking sheet with cooking spray.

STEP TWO

Mix beef, 1/4-cup barbecue sauce, onion, breadcrumbs, egg, salt, and pepper together in large bowl until blended. Divide mixture into 24 portions; roll firmly into 1-1/4-inch balls. Place on baking sheet.

STEP THREE

Bake 15 minutes, until browned on top.

STEP FOUR

Meanwhile, cook rice according to package directions, stirring in pepper blend.

STEP FIVE

Pour undrained pineapple, remaining 1/4-cup barbecue sauce, ketchup, soy sauce, and garlic into a large nonstick skillet; bring to a boil, stirring constantly. Reduce heat to low. Stir in cooked meatballs and simmer until meatballs are cooked through (160°F), about 5 minutes.

STEP SIX

Fluff rice with a fork. Serve your Hawaiian BBQ meatballs over brown rice.