August New Recipes: Pineapple Chicken Meatballs
New recipes are coming this month and I could not be more excited to share these with you! For week two, I went with more of a Hawaiian vibe (not very authentic, however) and made some Pineapple Chicken Meatballs. The sauce and bell peppers were VERY tasty, but the meatballs were slightly more dry than I'd like. Next time I'd consider making them in the crockpot or cooking them for less time.
What You'll Need:
16 oz. Ground Chicken
Pineapple Slices (either Canned or Packaged)
Bell Peppers - Red and Green
1/2 Cup Soy Sauce (or Coconut Aminos)
2 Tbsp Olive Oil
1 Tbsp Rice Wine Vinegar
1 Tbsp Minced Garlic
1 Tbsp Hoisin
1 Cup Rice
1/2 Tsp Ground Ginger
1/2 Tsp Cumin
Salt + Pepper
Instructions for the Meatballs:
Preheat the oven to 425 and prepare a baking sheet.
Start your rice in a rice cooker or on the stove (however you usually would make it).
Combine the ground chicken, ginger, cumin, salt, pepper and about 2 Tbsp of soy sauce (or coconut aminos) into a mixing bowl.
Mix together with your hands and then use a 1/4 cup measuring cup to measure out and create your meatballs.
Place the meatballs on the baking sheet and once preheated, put in the oven for 10 minutes.
Instructions for the Sauce:
While the meatballs cook, wash and chop the bell peppers (and an onion if desired).
Heat some olive oil in a large pan (it should be big enough for all of the ingredients). Add in the onion and bell peppers. Cook them for 2-4 minutes.
Add in the rest of the soy sauce, rice wine vinegar, garlic and the juice from the pineapple slices (should be at least 2 Tbsps of pineapple juice). Let it simmer for another 2-3 minutes.
After the bell peppers have been on the stove for at least 7 minutes, you can add in the meatballs and cover for 5-7 minutes.
2-3 minutes before done, add in the pineapple slices and stir together.
Serve over rice and garnish with green onions!