In a medium saucepan, melt the butter over medium high heat.
Add the farro and toss it in the butter, stirring and heating until fragrant.
Add the water, stir, and set the timer for 18 minutes, watching the farro. It will be done when all the water is absorbed, which should be around 18-20 minutes.
Meanwhile, get a skillet out and heat 1 Tablespoon of EVOO in it.
Add the bell pepper and saute for 1-2 minutes.
Add the chicken meatballs and saute for 4 minutes.
Add the pineapple and Teriyaki sauce, heating for a total of 10 minutes. Remove from heat.
Take out 4 bowls and divide the farro between them.
Place 4 meatballs in each bowl and then spoon the sauce and fruits over the meatballs and farro. Serve immediately.