Sweet-&-Sour Meatballs

Step 1: Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.

Step 2: Drain pineapple juice into a small bowl. Whisk in vinegar, ketchup, soy sauce, brown sugar, cornstarch and crushed dried pepper flakes. Set aside.

Step 3: Finely chop enough pineapple to yield 1/2 cup. Press out excess moisture with paper towels. Reserve the remain pineapple chunks for the sauce. Lightly beat egg in a large bowl. Stir in carrot, scallion whites, ginger, five-spice powder, salt and the finely chopped pineapple. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 1 tablespoon each, make 36 small meatballs. Bake on the prepared baking sheet unit just cooked through, about 15 minutes.

Step 4: Heat oil in a large skillet over medium heat. Add bell pepper and cook for 1 minute. Whisk the reserved juice mixture and add to the pan. Bring to a boil and cook, stirring, for 1 minute. Stir in the remaining pineapple and the cooked meatballs.

Step 5: To serve, thread a meatball and a piece of pineapple and a pepper onto a small skewer or toothpick. Transfer to a platter, drizzle with sauce and sprinkle with scallion greens.