1 pkg. ground turkey
3 tbsp. dried bread crumbs
1 egg, slightly beaten
1 tsp. onion powder
3 tbsp. cooking oil
1 can (16 oz.) pineapple chunks in syrup, drained (reserve syrup)
1/4 c. packed brown sugar
1/4 c. vinegar
2 tbsp. soy sauce
1 lg. green pepper, cut into 1/4 inch strips
2 tbsp. cornstarch
2 tbsp. water

Mix turkey, bread crumbs, egg and onion powder. Shape into balls. Heat oil in large skillet over medium high heat until hot. Cook meatballs in oil until brown; drain. Add enough water to reserved pineapple syrup to measure 1 cup. Stir in brown sugar, vinegar and soy sauce. Pour over meatballs in skillet. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 20 minutes; stir in pineapple and green pepper. Cover and simmer until pepper is tender (about 10 minutes). Mix cornstarch and water. Stir in skillet. Cook, stirring constantly, until sauce thickens and is clear. Salt and pepper to taste. Serve over rice, if desired. 4 to 6 servings.