1 pkg. ground turkey
3 tbsp. bread crumbs
1 egg, slightly beaten
1 tsp. onion powder
3 tbsp. cooking oil
1 (16 oz.) can pineapple chunks in syrup (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 meatballs. 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, 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 into skillet. Cook, stirring constantly, until sauce thickens and is clear. Salt and pepper to taste. Serve over rice, if desired. 4 to 6 servings.