Sweet Pineapple Chicken Meatballs (Printable)
Juicy chicken meatballs coated in a tangy-sweet pineapple glaze, perfect for weeknight dinners or entertaining guests.
# 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)
# 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 gently until just combined, being careful not to overwork the meat.
03 - Roll the mixture into uniform 1-inch meatballs and arrange them on the prepared baking sheet with even spacing.
04 - Bake for 18-20 minutes until the meatballs are cooked through to an internal temperature of 165°F 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, stirring occasionally.
06 - In a small bowl, dissolve cornstarch in water to create a slurry. Whisk the slurry into the simmering sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy glaze consistency.
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 evenly. Continue cooking for 2-3 minutes over low heat until the meatballs are thoroughly glazed and heated through.
09 - Serve hot, garnished with fresh cilantro or parsley, alongside steamed rice or noodles if desired.
# Expert Advice:
01 -
- The sauce clings to every meatball like glossy candy, and kids treat them like treats rather than actual protein on a plate.
- Everything bakes in the oven while you stir the sauce on the stove, so cleanup stays surprisingly painless.
02 -
- Ground chicken is softer than beef, so mix with your hands just until combined or the meatballs turn rubbery and tough.
- The cornstarch slurry must go in while the sauce is actively simmering, otherwise it clumps instead of thickening smoothly.
03 -
- Wet your hands before rolling each meatball and the mixture will never stick to your palms.
- Let the sauce cool for one full minute before adding the meatballs, because a slightly rested glaze clings better than a boiling one.