Boil the rice for the garnish.
Put the mince in a bowl, add the breadcrumbs and egg, salt and pepper to taste. Knead everything.
Pour olive oil in a pan and shape meatballs from the mince, put them in the heated oil and fry well on all sides. Take the meatballs out onto paper towels to drain.
Separately, cut the red pepper into strips (I used a California pepper). Chop the garlic finely. Drain the juice of 1 lime into a bowl.
Put the veggies in the same pan used for the meatballs. If there's too much oil, pour out a part of it, leave about 3 tbsp. Braise briefly, pour in the lime juice, ketchup, balsamic vinegar and honey.
Stir and add the juice of a small can of pineapples and 1/2 the fruit pieces. Return the meatballs to the pan, stir and season with salt and pepper to taste.
Leave them for 10 min. at moderate temperature and remove from the stove. Garnish with sliced green onions and serve on top of a bed of boiled white rice.
This recipe was adapted from Lorraine Pascale.