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Brown Sugar Pineapple Chicken Meatballs

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These Brown Sugar Pineapple Chicken Meatballs are tender, juicy, and packed with sweet and tangy flavor from caramelized pineapple and a sticky brown sugar glaze. Perfect for busy weeknights, potlucks, or meal prep, this easy dinner is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 lb ground chicken (93% lean recommended)
  • 1 cup pineapple tidbits, drained (canned or fresh)
  • 1/4 cup brown sugar (light or dark)
  • 1/3 cup rolled oats (quick or old-fashioned, not steel-cut)
  • 1 large egg
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 2 tbsp soy sauce (low-sodium optional)
  • 2 green onions, finely sliced
  • 1 tsp grated ginger (optional)
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • For the Glaze:
  • 1/2 cup pineapple juice (reserved from canned pineapple or fresh)
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tsp cornstarch mixed with 2 tbsp water

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine ground chicken, pineapple tidbits, brown sugar, rolled oats, egg, garlic, soy sauce, green onions, ginger (if using), black pepper, and salt. Mix gently until just combined.
  3. Use a cookie scoop or tablespoon to form 18-20 meatballs (about 1.5 inches each). Place on the prepared baking sheet with space between each.
  4. Bake for 18-20 minutes, until meatballs are golden and cooked through (internal temperature should reach 165°F).
  5. While meatballs bake, make the glaze: In a small saucepan, combine pineapple juice, brown sugar, and soy sauce. Bring to a simmer over medium heat, whisking often.
  6. Mix cornstarch with water and stir into the saucepan. Cook for 2-3 minutes, whisking, until the glaze thickens and becomes glossy.
  7. Remove meatballs from the oven. Brush or spoon glaze over each meatball, then return to the oven for 2-3 minutes to set the glaze.
  8. Transfer meatballs to a platter, sprinkle with extra green onions if desired, and serve hot.

Notes

For gluten-free, use tamari and certified gluten-free oats. For a spicier version, add 1 tsp sriracha or 1/2 tsp chili flakes to the meatball mixture. If the mixture is too wet, add more oats; if too dry, add a splash of pineapple juice. Oats can be swapped for almond flour or breadcrumbs. Chill the mixture for 10 minutes if too sticky. Serve over rice, with veggies, or as an appetizer. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: chicken meatballs, pineapple, brown sugar, sweet and tangy, easy dinner, weeknight meal, baked meatballs, gluten-free option, dairy-free, meal prep

Find it online: https://yumnode.com/brown-sugar-pineapple-chicken-meatballs-recipe-easy-sweet-and-tangy-dinner/