- Prepare grill to medium heat. In large bowl, combine first 6 ingredients. Form into 18 large meatballs.
- Carefully place meatballs, pineapple and peppers on skewers in desired patterns.
- Place skewers on grill. Grill, turning occasionally, until internal temperature of meatballs reaches 165°F on an instant-read food thermometer, about 6-8 minutes. Start basting with Orange Chile Sauce about halfway through.
- Serve skewers over prepared rice. Drizzle with additional Orange Chile Sauce, if desired.
Makes 6 servings.
Serve with a green salad.
Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag between sheets of wax paper. Place Orange Chile Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Wine Pairing: Dry Riesling
Nutrition per Serving: Calories:
530 Total Fat:
23g Sat. Fat: