Sweet Pineapple Chicken Meatballs (Printable)
Juicy chicken meatballs coated in a tangy-sweet pineapple glaze, perfect for weeknight dinners or entertaining.
# 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 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 Make:
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 meat.
03 - Roll the mixture into 1-inch meatballs and arrange them on the prepared baking sheet with even spacing.
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.
06 - In a small bowl, dissolve cornstarch in water to create a slurry. Whisk the slurry into the simmering sauce and cook for 2 to 3 minutes until thickened.
07 - Stir the drained pineapple chunks into the thickened sauce and simmer for an additional 2 minutes.
08 - Transfer the baked meatballs into the saucepan, tossing gently to coat evenly. Cook for 2 to 3 minutes until the meatballs are heated through and well glazed.
09 - Serve hot, garnished with fresh cilantro or parsley, alongside steamed rice or noodles if desired.
# Expert Tips:
01 -
- The sauce balances sweet, tangy, and savory so well that people assume you spent hours reducing it from scratch.
- Baking the meatballs keeps them juicy without the mess and oil of pan frying.
- It looks impressive enough for entertaining but easy enough for a weeknight.
02 -
- Overmixing the meatball mixture makes them dense and rubbery, stop as soon as everything is evenly combined.
- The cornstarch slurry must go in while the sauce is actively simmering or it will not thicken properly.
03 -
- Wet your hands slightly before rolling meatballs and the mixture will not stick to your palms.
- Let the sauce simmer for the full time before adding meatballs so the cornstarch has time to fully activate and thicken.