INGREDIENTS:

• 1 pack of Teriyaki Pineapple Chicken Meatballs
• 1 cup fresh pineapple chunks
• 1 small red onion, cut into 1 inch pieces
• 1 red bell pepper, cut into 1 inch pieces
• Green onions, chopped for garnish 
• Sesame seeds for garnish 
• 6 bamboo skewers
• 4 Tbsp Greek yogurt
• 2 Tbsp sweet chili sauce
• 1 tsp sriracha

DIRECTIONS: 

• Soak the bamboo skewers in water for 20-30 minutes prior to using.
• Preheat the oven to 375 degrees.
• Assemble the skewers starting with the bell pepper followed by the pineapple, onion, meatball and repeat so there are 2 meatballs on each skewer.
• Add the assembled skewers to a baking tray and bake for 20 minutes, turning the skewers once halfway through.
• Prepare the bang bang sauce by combining the Greek yogurt, sweet chili sauce, and sriracha in a bowl and mixing with a spoon.
• Drizzle the sauce over the cooked kebabs and garnish with green onions and sesame seeds. Enjoy!