Ditch the frozen aisle! These lean chicken meatballs are simmered in a bright, gingery pineapple glaze that strikes the perfect balance between sweet, tangy, and salty.
30 Minutes
Meal Prep Pro
Lean Protein
The Island Vibe
- Baked, Not Fried: We bake the meatballs for a lighter profile, then toss them in the sauce to glaze.
- Pantry Friendly: Uses common staples like soy sauce, honey, and garlic, elevated by the addition of pineapple.
- Versatile: Serve them over jasmine rice for dinner, or stick them with toothpicks for the ultimate party appetizer.
What You’ll Need
The Meatballs
- 1 lb Ground Chicken
- 1/2 cup Panko Breadcrumbs
- 1 Egg (beaten)
- 2 Scallions (finely chopped)
- 1 tsp Ginger (freshly grated)
The Glaze
- 1 cup Pineapple Juice
- 1/4 cup Soy Sauce
- 2 tbsp Honey or Brown Sugar
- 1 tbsp Rice Vinegar
- 1/2 cup Pineapple Tidbits
Step-by-Step Instructions
- Prep & Bake: Preheat oven to 400°F (200°C). Mix all meatball ingredients in a bowl. Roll into 1-inch balls and bake on a parchment-lined sheet for 15-18 minutes until cooked through.
- Simmer the Sauce: While meatballs bake, whisk together pineapple juice, soy sauce, honey, vinegar, and ginger in a large skillet. Bring to a simmer over medium heat.
- Thicken: (Optional) Whisk 1 tsp cornstarch with 1 tsp water and stir into the sauce. Let it bubble for 1-2 minutes until it coats the back of a spoon.
- The Toss: Add the baked meatballs and pineapple tidbits to the skillet. Toss gently for 2 minutes until every meatball is glossy and sticky.
- Serve: Garnish with extra scallions and sesame seeds. Best served over a bed of fluffy white rice or quinoa.
Chef’s Tip: For extra juicy meatballs, don’t over-mix the ground chicken. Mix just until the ingredients are incorporated to keep the texture light!
