Pineapple Chicken or Pork Balls
Elevate your dinner table with these irresistibly sweet and savory Pineapple Chicken or Pork Balls! Perfect as an appetizer or served over a bed of steamed rice, this recipe features tender meatballs made from ground chicken or pork infused with aromatic ginger, garlic, and green onions. Rolled in panko breadcrumbs for a satisfying crunch, these golden-brown bites are coated in a tangy pineapple glaze crafted with ketchup, brown sugar, and a splash of rice vinegar for a perfect balance of flavors. The addition of juicy pineapple chunks takes this dish to the next level, delivering a tropical twist to a comforting classic. Quick to prepare and packed with bold, vibrant flavors, this crowd-pleasing recipe is an excellent choice for family dinners or festive gatherings.
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Recipe Information
Ingredients
- 500 g ground chicken or pork
- 1 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 stalks green onions, finely chopped
- 1 tablespoon soy sauce
- 1 cup pineapple chunks, drained (reserve juice)
- 2 teaspoons cornstarch
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil (for frying)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine ground chicken or pork, panko breadcrumbs, egg, minced garlic, grated ginger, green onions, soy sauce, salt, and pepper.
Mix the ingredients thoroughly until well combined.
Form the mixture into 1-inch balls and set them on a plate.
Heat the vegetable oil in a large skillet over medium heat. Fry the meatballs in batches for 6–8 minutes, turning occasionally, until they are golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together pineapple juice (reserved from canned pineapple), cornstarch, ketchup, brown sugar, and rice vinegar to create the glaze.
In the same skillet, pour the glaze mixture and cook over medium heat, stirring constantly, until it thickens, about 2–3 minutes.
Add the cooked meatballs and pineapple chunks to the skillet, tossing to coat them evenly in the glaze.
Allow the meatballs to simmer in the glaze for 2–3 minutes to absorb the flavors.
Garnish with additional chopped green onions, if desired, and serve hot as an appetizer or over steamed rice.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 57.0 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
