1 can (14 1/2 ounces) low-salt chicken broth
1 1/4 cups water
1 cup long-grain white rice
2 bunches green onions, trimmed
2 teaspoons vegetable oil
20 peeled baby carrots
16 cooked frozen meatballs, thawed (do not use Italian style)
1 can (20 ounces) pineapple chunks packed in heavy syrup
2 tablespoons red wine vinegar or apple-cider vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 teaspoon minced garlic
2 tablespoons cornstarch
3 tablespoons water
Bring 3/4 cup of the broth and 1 1/4 cups of the water to a boil in a medium saucepan. Add the rice and cover. Reduce heat and cook until tender, about 17 minutes.
Rinse the green onions. Cut into 1-inch pieces, including enough of the tender green tops to make 1 cup.
Heat oil over medium heat in an extra-deep 12-inch skillet. Cut the carrots into 1/4-inch-thick slices, adding them to the skillet as you cut. Add the meatballs. Cook, stirring frequently, until the carrots are almost tender and the meatballs begin to heat through, about 3 minutes.
Add the green onions, remaining chicken broth, pineapple chunks with syrup, vinegar, soy sauce, ginger and garlic to skillet. Increase heat to medium-high. Bring to a boil.
Combine cornstarch and 3 tablespoons water in a small bowl. Stir until cornstarch dissolves. Add to skillet. Cook, stirring, until thick and bubbly, about 1 to 2 minutes.
Remove from heat. Serve over rice.