Mix & roll – Combine all meatball ingredients (except tapioca & oil). Roll 14 bite‑size balls; dust lightly with tapioca.
Brown – Heat olive oil in a medium skillet (med‑high). Sear meatballs 10 min, rotating until deeply golden. Transfer to a rack.
Blend sauce – Blitz scallions, coconut aminos & 2 Tbsp water until smooth; add remaining sauce spices and pulse.
Sauté fruit & finish – Wipe skillet, toss in pineapple (2–3 min), add peppers, jerk sauce & ¼ cup water. Return meatballs; simmer 2 min, splashing in more water for a glossy glaze.
Serve – Shower with extra scallions and dig in—sweet heat meets lean bison protein!