Sweet Pineapple Chicken Meatballs (Printable)
Juicy chicken meatballs coated in a tangy-sweet pineapple glaze, ready in just 45 minutes for a satisfying family dinner.
# What You'll Need:
→ Meatballs
01 - 1 lb ground chicken
02 - 1/4 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tbsp soy sauce
07 - 1 tsp grated fresh ginger
08 - 1/4 tsp black pepper
09 - 1/2 tsp salt
→ Pineapple Sauce
10 - 1 cup pineapple juice
11 - 1/2 cup canned pineapple chunks, drained
12 - 3 tbsp soy sauce
13 - 2 tbsp rice vinegar
14 - 2 tbsp brown sugar
15 - 1 tbsp ketchup
16 - 2 tsp cornstarch
17 - 2 tbsp water
→ Garnish
18 - 2 tbsp fresh cilantro or parsley, chopped
19 - Cooked rice or noodles, for serving (optional)
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine the ground chicken, breadcrumbs, egg, green onions, garlic, soy sauce, ginger, black pepper, and salt. Mix gently until just combined, being careful not to overwork the mixture.
03 - Roll the mixture into 1-inch meatballs and arrange them on the prepared baking sheet, spacing them evenly.
04 - Bake for 18-20 minutes until the meatballs are cooked through and lightly golden on the outside.
05 - While the meatballs bake, combine the pineapple juice, soy sauce, rice vinegar, brown sugar, and ketchup in a saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally.
06 - In a small bowl, dissolve the cornstarch in the water. Slowly whisk the slurry into the simmering sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
07 - Stir the drained pineapple chunks into the thickened sauce and simmer for an additional 2 minutes to warm through.
08 - Transfer the baked meatballs into the saucepan, tossing gently to coat each meatball evenly. Cook together for 2-3 minutes until everything is heated through. Serve hot, garnished with fresh cilantro or parsley, over steamed rice or noodles.
# Expert Tips:
01 -
- The sauce balances tangy, sweet, and savory so well that people always ask what your secret is.
- Ground chicken keeps things lighter than beef but still feels indulgent when coated in that glossy glaze.
- They come together in under an hour, which means weeknight dinner stress basically disappears.
02 -
- Overmixing the meatball mixture is the fastest way to get rubbery, tough bites, so stop as soon as everything looks combined.
- Adding the cornstarch slurry to a sauce that is not yet simmering will leave you with lumpy clouds instead of a smooth glaze.
03 -
- Wet your hands slightly before rolling meatballs and the mixture will not stick to your palms at all.
- Let the sauce rest off the heat for one minute before adding the meatballs so it thickens to the perfect clinging consistency.