Juicy chicken meatballs simmered in a creamy coconut sauce with tender pineapple chunks, fresh ginger, bright lime, and chopped cilantro. This sweet-and-savory, island-inspired dinner comes together quickly and makes a perfect weeknight meal.
Chicken Meatballs with Pineapple
If you want a dinner that balances sweet and savory, try these Hawaiian-style chicken meatballs in a pineapple coconut sauce. While this is not an authentic Hawaiian recipe, the combination of pineapple, soy sauce, and coconut milk delivers an island-inspired flavor profile many people enjoy. The recipe is easy to scale for family meals or meal prep, and it reheats well for lunches or quick dinners throughout the week.
Why This Works
I like experimenting with new flavors for weeknight dinners, and this sweet-savory meatball dish was a pleasant surprise. The recipe pleases both people who prefer savory dinners and those who enjoy a touch of sweetness. It’s approachable for home cooks and kid-friendly, too.
- Balanced flavor: Pineapple and lime add brightness, coconut milk brings creaminess, and soy sauce adds savory depth.
- Juicy meatballs: Scallions, garlic, and ginger keep ground chicken tender and flavorful.
- Family-friendly: Kids and adults both tend to like the sweeter notes.
- Meal prep friendly: Reheats well—double the batch for easy lunches or dinners later in the week.
- Adaptable: Can be made gluten-free and dairy-free with simple swaps.
Ingredients You’ll Need
Below is an overview of the main ingredients used for the meatballs and the pineapple coconut sauce. Exact amounts are listed in the recipe card below.
Chicken Meatball Ingredients
- Binders: Panko breadcrumbs and an egg help the meatballs hold together.
- Aromatics: Minced garlic, freshly grated ginger, and sliced scallions add flavor and moisture.
- Salt to season the mix and bring out the other flavors.
- Ground chicken: Use lean ground chicken (about 93% lean) for a high-protein, lower-fat option.
Pineapple Coconut Sauce Ingredients
- Coconut milk forms a creamy base for the sauce.
- Low-sodium soy sauce for umami and saltiness (substitute tamari or coconut aminos for gluten-free).
- Brown sugar adds a gentle caramelized sweetness.
- Lime juice brightens and balances the richness.
- Pineapple chunks: Fresh pineapple provides the best texture and flavor, but canned works in a pinch.
- Cilantro to finish for freshness.
How to Make Hawaiian Chicken Meatballs
Bake the meatballs while you prepare the coconut pineapple sauce on the stovetop. The sauce takes only a few minutes to simmer and meld the flavors. See the recipe card below for exact measurements and printable directions.
- Make the meatball mixture: In a medium bowl, mix the panko, egg, scallion (white parts), garlic, grated ginger, and salt with a fork. Add the ground chicken last and gently combine with the fork—mixing the chicken in last helps prevent overworking the meat.
- Form and bake: Shape the mixture into about 16 meatballs using wet hands and arrange them on a parchment-lined rimmed baking sheet. Bake at 400°F (about 200°C) for 12 to 15 minutes, until cooked through.
- Prepare the sauce: While the meatballs bake, heat coconut milk, soy sauce, brown sugar, lime juice, and pineapple in a large skillet over medium heat. Simmer for 3 to 4 minutes to combine flavors and warm the pineapple.
- Toss and finish: Transfer the baked meatballs into the skillet, gently toss to coat them in the sauce, and cook for another minute. Remove from heat and garnish with chopped cilantro.
Variations
- Bread crumb swap: Use regular breadcrumbs if you don’t have panko.
- Gluten-free: Substitute gluten-free panko and use tamari or coconut aminos in place of soy sauce.
- Different proteins: Try lean ground turkey, pork, or beef instead of chicken.
- Sugar alternatives: Replace brown sugar with honey or omit it for a less sweet sauce.
- Pineapple options: Use canned pineapple if fresh isn’t available—drain well first.
- Skip the cilantro: Leave it out if you don’t like its flavor.
- Add heat: Stir in diced jalapeño while simmering or finish with a drizzle of sriracha for spice.
Serving Suggestions
These meatballs are versatile and pair well with a variety of sides. Try:
- Steamed jasmine rice to soak up the creamy pineapple coconut sauce.
- Brown rice or quinoa for a heartier, higher-fiber option.
- Cauliflower rice to keep the meal lighter and lower in carbs.
- Roasted or steamed vegetables such as broccoli, green beans, or snap peas for added color and crunch.
- Noodles like udon or soba make a satisfying fusion bowl—add edamame and shredded carrots for extra nutrition.
How to Meal Prep Meatballs
This recipe is excellent for meal prep. Double the batch and freeze for easy weeknight dinners or ready-made lunches. Two convenient freezing methods:
- For a family dinner later: Store meatballs and sauce together in one large airtight container or a freezer bag. Thaw in the refrigerator before reheating and prepare a side like rice when ready to serve.
- For grab-and-go lunches: Freeze portioned meals in smaller containers. You can freeze the meatballs with rice or quinoa so reheating produces a complete meal.
Storage
- Refrigerate: Store meatballs and sauce in an airtight container for up to 4 days.
- Freeze: Keep for up to 3 months.
- Thaw and reheat: Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until warmed through.
More Ground Chicken Recipes You’ll Love
If you enjoyed these meatballs, try other ground chicken dinners for variety and inspiration:
- Chicken Egg Roll Bowl
- Homemade Chicken Nuggets
- Asian Chicken Lettuce Wraps
- Air Fryer Meatball Subs
- Buffalo Chicken Meatballs
Chicken Meatballs with Pineapple Coconut Sauce
Equipment
- Large deep skillet
Ingredients
- ⅓ cup panko breadcrumbs
- 1 large egg
- 2 scallions, sliced thin (separate whites and greens)
- 2 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ¾ teaspoon kosher salt
- 1 pound (about 450 g) 93% lean ground chicken
Sauce:
- 1 ¼ cups canned coconut milk (shake can well)
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 ½ cups fresh pineapple chunks, diced into ½-inch pieces
- 1 tablespoon cilantro, chopped (for garnish)
- Jasmine rice, optional for serving
Instructions
- Preheat oven to 400°F (200°C) and position the rack in the center. Line a large rimmed baking sheet with parchment paper or foil.
- In a medium bowl, combine panko, egg, the white parts of the scallions, garlic, grated ginger, and salt. Mix with a fork. Add the ground chicken and gently mix until combined. Using wet hands, shape into about 16 meatballs.
- Arrange meatballs on the prepared baking sheet and bake for 12–15 minutes, until cooked through.
- While the meatballs bake, heat a large skillet over medium heat and add coconut milk, soy sauce, brown sugar, lime juice, and pineapple. Simmer for 3–4 minutes to blend flavors and warm the pineapple.
- When the meatballs are done, transfer them to the skillet and gently toss to coat with the sauce. Cook for another minute to meld flavors. Garnish with chopped cilantro and serve over rice or your preferred base.
Nutrition
Serving: 4 meatballs with sauce (about 1/3 cup sauce). Calories: 353 kcal. Carbohydrates: 17 g. Protein: 27.5 g. Fat: 20 g. Saturated Fat: 13 g. Cholesterol: 132.5 mg. Sodium: 822 mg. Fiber: 1.5 g. Sugar: 9.5 g.
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