These Hawaiian Chicken Meatballs are your weeknight escape to the islands — juicy ground chicken simmered in a silky coconut-lime sauce with tender pineapple chunks. It’s the perfect balance of sweet and savory, with a touch of ginger and cilantro for that fresh, tropical finish.
Whether served over jasmine rice or enjoyed on their own, these meatballs deliver restaurant-quality flavor in under 40 minutes. Light, protein-packed, and full of sunshine — this dish instantly brightens up any dinner routine.
Look at the Recipe
- Juicy chicken meatballs coated in a creamy coconut-pineapple sauce.
- Sweet, tangy, and a little tropical heat from ginger and lime.
- Perfect balance of comfort and freshness in every bite.
Ingredients Needed
For the Meatballs:
- ⅓ cup panko breadcrumbs
- 1 large egg
- 2 scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- ¾ teaspoon kosher salt
- 1 lb 93% lean ground chicken
For the Sauce:
- 1¼ cups canned coconut milk (shake well before use)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1½ cups fresh pineapple chunks (½-inch pieces)
- 1 tablespoon chopped cilantro
For Serving (optional):
- Cooked jasmine rice
Equipment:
- Large deep skillet
- Baking sheet lined with parchment or foil
How to Make Our Hawaiian Chicken Meatballs with Pineapple
-
Preheat Oven:
Set oven to 400°F and position rack in the center. Line a baking sheet with parchment paper or foil. -
Prepare the Meatballs:
In a medium bowl, combine panko, egg, scallion whites, garlic, ginger, and salt. Mix with a fork until blended. Add the ground chicken and stir gently until evenly combined. -
Shape and Bake:
With wet hands, form about 16 meatballs. Arrange on the baking sheet and bake 12–15 minutes, until fully cooked through. -
Make the Sauce:
While meatballs bake, heat a large skillet over medium heat. Add coconut milk, soy sauce, brown sugar, lime juice, and pineapple chunks. Simmer for 3–4 minutes to let the flavors blend. -
Combine and Finish:
Add the cooked meatballs to the skillet, tossing gently to coat in the sauce. Simmer another minute, sprinkle with cilantro, and serve hot.
Storage & Serving Suggestions
- Storage: Keep refrigerated in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet or microwave with a splash of coconut milk.
- Serving Ideas: Serve over jasmine or cauliflower rice, or pair with roasted veggies for a lighter option.
Tips & FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly and keeps the same texture and flavor balance.
Can I use canned pineapple?
Fresh pineapple gives the best texture, but canned works — just drain it well.
Can I make it spicier?
Add chili flakes or a teaspoon of sriracha to the sauce for a kick.
Can I meal prep this?
Definitely! Store cooked meatballs and sauce separately, then combine before reheating.
What can I substitute for coconut milk?
Light coconut milk or evaporated milk both work if you prefer less fat.
Nutrition (per serving)
Calories: 353 kcal
Protein: 27.5 g
Carbohydrates: 17 g
Fat: 20 g
Fiber: 1.5 g
Sugar: 9.5 g
Saturated Fat: 13 g
Cholesterol: 132.5 mg
Sodium: 822 mg
