1Preheat oven to 350F. Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce. Combine ground chicken (or turkey), rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in a large bowl. Mix well.Scoop mixture and gently roll into desired meatball size. Place meatballs on an aluminum foil lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.While meat balls are baking, make sauce. Combine remaining pineapple and juice, remaining 1/4 cup of teriyaki sauce, and orange marmalade in a medium saucepan. Heat to boiling. Reduce heat and simmer uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions.Top cooked meatballs with sauce. Serve over hot cooked rice with additional green onions and garnish with pineapple chunks, if desired.