These Sticky Chicken and Pineapple Meatballs are super easy to make and are full of delicious flavor. They’re paleo, Whole30 compatible, and something the entire family will love!
Jump to RecipeAfter having three babies, I am really ready to be consistent with eating healthy. But something that makes being consistent really hard is having to make separate meals for me, my husband and my daughters. So in an effort to prevent me from becoming overwhelmed with cooking three dinners a night, I am working on making healthy recipes that the entire family will love (picky 3-year-old included).
These Sticky Chicken and Pineapple Meatballs have quickly become a family favorite and one of my go-to recipes. Give them a try and I am sure your family will feel the same!
Ingredients
- 1 28 oz can of pineapple chunks (make sure only two ingredients are pineapple and pineapple chunks.)
- Ground chicken
- Almond flour
- Coconut aminos
- Pineapple juice from pineapple chunks can
- Garlic
- Egg
- Salt and pepper
- Ground ginger
- Water
- Arrowroot starch
- Green onions (optional)
- Toasted sesame seeds (optional)
How to Make Sticky Chicken and Pineapple Meatballs
- Step one: Preheat oven to 400 degrees Fahrenheit.
- Step two: Add ground chicken, salt and pepper, 2 tbsp of pineapple juice, 2 tbsp of coconut aminos, garlic, egg, almond flour, and 2 tbsp of pineapples (diced) into a large bowl. Use your hands to combine all of the ingredients.
- Step three: Once all of the ingredients are combined, use a tablespoon measure to grab the mixture and roll it into meatballs. The mixture is very soft so just do your best. You can add it to the refrigerator to try and frim them up a little more for an hour if you have time but it is not necessary. Add meatballs to a baking dish and bake in the oven for 25 minutes.
- Step four: Time to make the sticky sauce. Add 1 cup of pineapple juice, 1/2 cup of coconut aminos and a 1/2 tsp of ground ginger to a medium-sized pot over medium heat. Whisk ingredients together.
- Step five: In a separate cup, make a slurry and combine 1/2 cup of water with arrowroot starch. When the sticky sauce is hot, add the slurry (water and arrowroot starch) to the sauce. Whisk sauce until it is thick. Lastly, fold in 1 cup of pineapple chunks.
- Step six: When the meatballs have finished cooking, remove from oven and pour sticky sauce over the top. Garnish with green onions and toasted sesame seeds.
More Whole30 Recipes the Entire Family Will Love
Shrimp and Pineapple Fried Rice
Salisbury Steak with Onion Gravy
Sticky Chicken and Pineapple Meatballs (Whole30/Paleo)
Ingredients
- 1 28 oz can of pineapple chunks Make sure only two ingredients are pineapple and pineapple chunks.
- 1 lb of ground chicken
- 1 cup of almond flour
- 1/2 cup and 2 tbsp of coconut aminos, divided
- 1 cup and 2 tbsp of pineapple juice from pineapple chunks can, divided
- 1 & 1/4 cup cups of pineapple chunks, divided
- 1 tbsp of garlic, minced
- 1 egg
- salt and pepper to taste
- 1/2 tsp of ground ginger
- 1/2 cup of water
- 2 tbsp of arrowroot startch
- 2 tbsp of green onions, sliced
- Toasted sesame seeds
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Add ground chicken, salt and pepper, 2 tbsp of pineapple juice, 2 tbsp of coconut aminos, garlic, egg, almond flour, and 2 tbsp of pineapples (diced) into a large bowl. Use your hands to combine all of the ingredients.
- Once all of the ingredients are combined, use a tablespoon measure to grab the mixture and roll it into meatballs. The mixture is very soft so just do your best. You can add it to the refrigerator to try and frim them up a little more for an hour if you have time but it is not necessary. Add meatballs to a baking dish and bake in the oven for 25 minutes.
- Time to make the sticky sauce. Add 1 cup of pineapple juice, 1/2 cup of coconut aminos, 1/2 tsp of ground ginger to a medium-sized pot over medium heat. Whisk ingredients together.
- In a separate cup, make a slurry and combine 1/2 cup of water with arrowroot starch. When the sticky sauce is hot, add the slurry (water and arrowroot starch) to the sauce. Whisk sauce until it is thick. Lastly, fold in 1 cup of pineapple chunks.
- When the meatballs have finished cooking, remove from oven and pour sticky sauce over the top. Garnish with green onions and toasted sesame seeds (optional).
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