Ingredients
For Sauce:
½ cup pineapple juice
1 tsp. cornstarch
¼ cup ketchup
2 tbsp. light brown sugar 1 ½ tsp. soy sauce
1 tsp. canola oil
2 tsp. chopped garlic
½ cup diced pineapple
For Meatballs:
1 lb. ground chicken
3 scallions, sliced, plus more for garnish
1 large egg, beaten
¼ cup plain breadcrumbs
1 ½ tsp. chopped garlic
2 tbsp. canola oil
Cooked rice for serving
Directions
1. Make Sauce
- Whisk together pineapple juice and cornstarch in a bowl. Add ketchup, sugar, soy sauce, oil, and garlic and whisk to combine. Add pineapple and season with salt and pepper.
2. Make Meatballs
- Combine chicken, scallions, egg, breadcrumbs, and garlic in a second bowl. Season with salt and pepper. Form mixture into 10 meatballs.
3. Heat oil in a large nonstick skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown on all sides and cooked through, 12 to 14 minutes. Remove to a plate. Add sauce to skillet (whisking just before adding to reincorporate cornstarch) and cook, stirring occasionally, until thickened, 2 to 4 minutes. Add meatballs and any juices and cook, turning, until coated, about 1 minute. Serve over rice, garnished with scallions.