Sweet Pineapple Chicken Meatballs (Print Version)

Tender baked chicken meatballs coated in a tangy-sweet pineapple glaze, ready in under an hour.

# What You Need:

→ Meatballs

01 - 1 pound 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 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 mixture.
03 - Roll the mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet.
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, stirring occasionally.
06 - Dissolve cornstarch in water in a small bowl, then whisk the slurry into the simmering sauce. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
07 - Stir the drained pineapple chunks into the thickened sauce and simmer for another 2 minutes to heat through.
08 - Transfer the baked meatballs into the saucepan, tossing gently to coat each meatball evenly. Let them warm through for 2 to 3 minutes.
09 - Serve hot, garnished with fresh cilantro or parsley, alongside steamed rice or noodles.

# Expert Tips:

01 -
  • The sauce tastes like something from a restaurant takeout box but you made it in your own kitchen with pantry staples.
  • Ground chicken stays incredibly tender when baked, and the pineapple glaze locks in every drop of moisture.
  • It doubles effortlessly for a party appetizer or a weeknight dinner over steamed rice.
02 -
  • Wet hands with cold water before rolling meatballs and the mixture will not stick to your palms at all.
  • Do not skip the cornstarch slurry step because without it the sauce stays thin and slides right off the meatballs.
  • The meatballs can be baked ahead and refrigerated, then reheated in the sauce for 5 minutes when you are ready to serve.
03 -
  • Let the sauce simmer for a full minute before adding the cornstarch slurry so the flavors concentrate and deepen.
  • Use the drippings left on the baking sheet to add extra savory flavor directly into your saucepan.

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