Pineapple Teriyaki Chicken Meatballs and Veggies

For the Sheet Pan Dinner: Toss the 1 package of pineapple teriyaki chicken meatballs, 1 chopped large red bell pepper, 1/2 chopped medium red onion, 8 oz trimmed green beans (cut into 1" pieces), 1 container of pineapple chunks, and 1/3 cup soyaki together on a sheet pan. Bake in the oven for 20 minutes at 400 F or until veggies are tender.

For the Coconut Rice: Combine 1 cup of rice and 1.5 cups of water in a saucepan and bring to a boil. Turn down the heat to low, cover, and simmer for 15 minutes. Then add 1 can of coconut cream and a pinch of salt, and stir to combine. Cover again and let sit for 10 minutes to absorb the coconut cream before serving.

Garnish the entire dish with fresh cilantro and enjoy!