Sweet Pineapple Chicken Meatballs (Printable Version)
Juicy chicken meatballs in a tangy-sweet pineapple glaze, ideal for family dinners or entertaining.
# What You 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 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 combined, being careful not to overwork the meat.
03 - Roll the mixture into 1-inch meatballs and arrange them on the prepared baking sheet. Bake for 18-20 minutes until cooked through and lightly golden on the outside.
04 - 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.
05 - Dissolve cornstarch in water in a small bowl. Whisk the slurry into the simmering sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
06 - Stir the drained pineapple chunks into the thickened sauce and simmer for another 2 minutes to heat through.
07 - Transfer the baked meatballs into the saucepan, tossing gently to coat each meatball evenly. Cook for 2-3 minutes over low heat until everything is heated through.
08 - Serve hot, garnished with fresh cilantro or parsley, over steamed rice or noodles if desired.
# Expert Tips:
01 -
- The sauce walks that perfect line between sweet and tangy, and it coats every meatball like glossy amber lacquer.
- Ground chicken stays incredibly juicy inside while the oven handles all the hard work for you.
- It looks like you spent twice as long as the forty five minutes it actually takes.
02 -
- Overmixing the meatball mixture is the fastest way to get dense, tough meatballs, so stop as soon as everything looks combined.
- The cornstarch slurry needs to go in while the sauce is actively simmering, or it will not thicken properly and you will be left with a thin broth.
03 -
- Wet your hands slightly before rolling meatballs and the mixture will not stick to your palms, giving you smoother, more even shapes.
- Let the sauce cool for one minute before adding the meatballs so the glaze has time to thicken further and really cling to every surface.