Sweet Pineapple Chicken Meatballs (Printer-Friendly)
Juicy chicken meatballs glazed in tangy-sweet pineapple sauce, perfect for weeknights or gatherings.
# What You'll Need:
→ Chicken Meatballs
01 - 1 lb ground chicken
02 - 1/3 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely sliced
05 - 2 cloves garlic, minced
06 - 1 tbsp soy sauce
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Pineapple Sauce
10 - 1 cup pineapple juice
11 - 1/2 cup canned pineapple chunks, drained
12 - 1/4 cup ketchup
13 - 2 tbsp brown sugar
14 - 2 tbsp rice vinegar
15 - 2 tbsp soy sauce
16 - 1 tbsp cornstarch dissolved in 2 tbsp water
→ Garnish
17 - 2 tbsp fresh cilantro or parsley, chopped
18 - Sesame seeds (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, soy sauce, ginger, salt, and pepper. Mix gently until evenly incorporated, being careful not to overwork the mixture.
03 - Shape the mixture into 20 uniform bite-sized meatballs and place them on the prepared baking sheet, spacing them evenly.
04 - Bake for 18 to 20 minutes until fully cooked through and golden brown on the outside.
05 - While the meatballs bake, combine pineapple juice, pineapple chunks, ketchup, brown sugar, rice vinegar, and soy sauce in a saucepan over medium heat. Bring to a gentle simmer.
06 - Whisk in the cornstarch-water slurry and cook, stirring frequently, for 2 to 3 minutes until the sauce thickens to a glossy glaze.
07 - Transfer the baked meatballs into the saucepan and toss gently to coat each one evenly in the pineapple sauce.
08 - Serve hot, garnished with chopped cilantro or parsley and a sprinkle of sesame seeds if desired.
# Expert Advice:
01 -
- The sauce thickens into a lacquered glaze that makes every meatball look like it came from a restaurant kitchen.
- Ground chicken stays incredibly moist inside while the outside picks up just enough golden color in the oven.
- It works equally well as a weeknight dinner over rice or as a party appetizer speared with toothpicks.
02 -
- Overmixing the ground chicken will make the meatballs tough and rubbery, so fold the ingredients together gently and stop as soon as everything is combined.
- Let the sauce reach a full simmer before adding the cornstarch slurry, otherwise it will not thicken properly and you will end up with a thin, watery glaze.
03 -
- Wet your hands with cold water before rolling the meatballs to prevent the mixture from sticking to your palms and producing ragged edges.
- Let the meatballs rest for two minutes after baking before moving them to the sauce, which helps them firm up and hold together during tossing.