One Pan Firecracker Chicken Meatballs with Pineapple Rice
Incredible firecracker chicken meatballs made with flavorful spices and served with a creamy cilantro coconut pineapple rice. These healthy firecracker chicken meatballs are spicy, sweet, savory and make an incredible one pan meal. Easily made gluten free and perfect for meal prep!
Servings 4 servings
Calories 582cal
Ingredients
- For the meatballs:
- 1 pound 93% lean ground chicken (or lean ground turkey)
- 1 egg
- ½ cup panko bread crumbs (if GF sub gluten free panko breadcrumbs)
- 2 green onions, very finely diced
- ⅓ cup finely chopped fresh cilantro
- 1 jalapeño, seeded and finely diced
- ½ tablespoon hot sauce of choice (I love Sriracha, Cholula or Green Tabasco)
- 1 tablespoon low sodium soy sauce (or tamari or coconut aminos)
- 1 ½ tablespoons coconut sugar
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- For the rice:
- 1 ½ cups jasmine or basmati white rice (don’t use brown rice, it will take too long to cook)
- 1 (15 ounce) can coconut milk (full fat or lite will work)
- 1 ¾ cup low-sodium chicken broth
- 1 cup heaping cup frozen or fresh pineapple chunks
- 1 red bell pepper, julienned
- ¼ cup finely diced cilantro
- For garnish:
- Sliced green onion (green part of green onion only)
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
- Place a large dutch oven (or 3.5 quart braiser) over medium-high heat and add in olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
- Reduce the heat to medium and add in the coconut milk, chicken broth and pineapple; stir in the rice and bell pepper until evenly coated, then add the meatballs back in, increase heat to medium high heat and bring to a nice simmer.
- Cover the pan, transfer to the oven and bake until the rice is tender about 25 minutes. Remove from oven, add cilantro over rice and meatballs. Serve immediately. Garnish with scallions and serve with hot sauce.
Notes
To make gluten-free: Use gluten-free panko bread crumbs.
See the full post for tips, tricks & freezing instructions!
Nutrition
Serving: 1serving (based on 4) | Calories: 582cal | Carbohydrates: 79.8g | Protein: 37.3g | Fat: 13.4g | Saturated Fat: 6.9g | Fiber: 3.1g | Sugar: 13.5g