Sweet Pineapple Chicken Meatballs (Printable version)
Juicy chicken meatballs glazed in a tangy-sweet pineapple sauce for an easy weeknight dinner.
# 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 Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - In a large mixing bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, soy sauce, grated 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 to 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 to 3 minutes 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 heat through.
08 - Transfer the baked meatballs into the saucepan with the pineapple sauce. Toss gently to coat evenly and cook for 2 to 3 minutes until the meatballs are thoroughly glazed and heated through.
09 - Serve hot, garnished with fresh chopped cilantro or parsley, alongside steamed rice or noodles if desired.
# Expert tips:
01 -
- The sauce balances sweet, sour, and savory so well that even picky eaters go back for thirds without realizing it.
- Meatballs bake in the oven which means your hands are free to clean up while they cook.
02 -
- Resist the urge to press or pack the meatball mixture tightly because gentle handling keeps them soft and tender inside.
- Add the cornstarch slurry only after the sauce is already simmering or it will clump instead of thickening smoothly.
03 -
- Let the meatball mixture rest in the fridge for ten minutes before shaping because cold mixture holds its shape better and is less sticky on your hands.
- Taste the sauce before adding the meatballs and adjust the sugar or vinegar to your liking because pineapple juice sweetness varies by brand.