Sweet Pineapple Chicken Meatballs (Printable Version)
Juicy chicken meatballs glazed in a tangy-sweet pineapple sauce, perfect for family dinners.
# 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)
# How-To Steps:
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 until just combined, being careful not to overwork the mixture.
03 - Roll the mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake for 18-20 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.
06 - Dissolve cornstarch in water in a small bowl, then whisk the slurry into the simmering sauce. Cook for 2-3 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 2 additional minutes.
08 - Transfer the baked meatballs into the sauce, tossing gently to coat evenly. Cook for 2-3 minutes until heated through. Serve hot, garnished with fresh cilantro or parsley, alongside rice or noodles.
# Helpful Tips:
01 -
- The sauce comes together with pantry staples while the meatballs bake, so everything finishes at almost the same time.
- It hits that magical balance of sweet, savory, and tangy that pleases picky eaters and adventurous palates alike.
- You can serve it over rice, noodles, or even stuff it into sliders for a party appetizer nobody will forget.
02 -
- Overmixing the ground chicken will make the meatballs rubbery and tough, so stop as soon as everything looks evenly combined.
- Add the cornstarch slurry only after the sauce is already simmering, or it will clump instead of thickening smoothly.
- Ground turkey works as a substitute but tends to be drier, so consider adding an extra tablespoon of breadcrumbs to compensate.
03 -
- Wet your hands slightly with cold water before rolling the meatballs and the mixture will not stick to your palms at all.
- Let the sauce cool for one minute before adding the baked meatballs so the glaze has time to thicken further and cling to every surface.