Hawaiian Meatballs

2 cans (8 oz each) pineapple chunks in juice, undrained
½ cup red or green bell pepper, chopped
1 tsp fresh ginger root, chopped
 1 pound ground fresh turkey
½ cup green onion slices
 ½ cup plain dry bread crumbs
½ tsp salt
1 cup teriyaki sauce
   
Preheat oven to 400.  Drain pineapple, reserving juice; set aside.  Finely chop bell pepper and ginger root.  Combine ¼ cup of the pineapple juice, bell pepper, ginger root, turkey, green onion, bread crumbs and salt; mix gently but thoroughly.  Shape meat mixture into balls; place in ovenproof dish.  Pour teriyaki sauce over meatballs; mix lightly to coat meatballs evenly.  Bake 30 minutes.  Place 1 piece of pineapple on each party pick.  Add meatball and serve.  Yield: 40 meatballs.