Sweet Pineapple Chicken Meatballs (Printable Version)
Juicy chicken meatballs coated in a tangy-sweet pineapple glaze, perfect for weeknight dinners or entertaining guests.
# What You'll Need:
→ Meatballs
01 - 1 pound ground chicken
02 - 1/4 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon soy sauce
07 - 1 teaspoon grated fresh ginger
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon salt
→ Pineapple Sauce
10 - 1 cup pineapple juice
11 - 1/2 cup canned pineapple chunks, drained
12 - 3 tablespoons soy sauce
13 - 2 tablespoons rice vinegar
14 - 2 tablespoons brown sugar
15 - 1 tablespoon ketchup
16 - 2 teaspoons cornstarch
17 - 2 tablespoons water
→ Garnish
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - Cooked rice or noodles, for serving (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, soy sauce, ginger, black pepper, and salt. Mix gently until just incorporated, being careful not to overwork the meat.
03 - Roll the mixture into uniform 1-inch meatballs and arrange them on the prepared baking sheet with space between each.
04 - Bake for 18 to 20 minutes until the meatballs are cooked through and lightly golden on the outside.
05 - While the meatballs bake, combine pineapple juice, soy sauce, rice vinegar, brown sugar, and ketchup in a saucepan over medium heat. Bring to a gentle simmer, stirring occasionally.
06 - Dissolve cornstarch in water in a small bowl, then whisk the slurry into the simmering sauce. Continue cooking for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
07 - Fold the drained pineapple chunks into the thickened sauce and simmer for an additional 2 minutes to heat through.
08 - Transfer the baked meatballs into the saucepan, gently tossing to coat each one evenly. Allow them to warm through for 2 to 3 minutes over low heat.
09 - Serve hot, garnished with fresh cilantro or parsley, alongside steamed rice or noodles if desired.
# Expert Hints:
01 -
- The sauce clings to every meatball like it was meant to be there, and honestly it was.
- Ground chicken stays incredibly moist inside while the edges get that slight chew everyone fights over.
- Cleanup is minimal since the oven does most of the heavy lifting.
02 -
- Overmixing the chicken mixture makes the meatballs rubbery, so stop as soon as everything looks evenly combined.
- The sauce thickens further as it sits, so pull it off the heat when it looks slightly thinner than you want.
- Ground turkey works as a swap but tends to be drier, so consider adding an extra tablespoon of breadcrumbs.
03 -
- Wet your hands with cold water before rolling meatballs and the mixture will not stick to your palms at all.
- Let the baked meatballs rest for two minutes before adding them to the sauce so they hold their shape during tossing.