One Pan Firecracker Chicken Meatballs with Pineapple Rice
User Reviews
4.9
One Pan Firecracker Chicken Meatballs with Pineapple Rice
Description
One Pan Firecracker Chicken Meatballs with Pineapple Rice combines savory seasoned ground chicken formed into meatballs with a sweet and creamy rice base. The dish starts by mixing ground chicken with spices and breadcrumbs, then browning the meatballs in olive oil. Jasmine rice is cooked in coconut milk and chicken broth with diced red bell peppers and pineapple chunks, imparting a subtle sweetness and tropical essence. The assembly simmers briefly before baking in the oven to meld flavors and ensure the rice is tender.
The spice combination, including cumin, cayenne, and jalapeño, gives the meatballs mild heat balanced by the sweetness of coconut sugar and pineapple. Green onions and cilantro added at the end brighten the dish with fresh herbal notes. This recipe offers a harmonious blend of heat, sweetness, and umami, with a textured mix of juicy meatballs and soft, fluffy rice.
Serve this dish as a standalone entree since it includes protein, starch, and vegetables in one pan. It requires minimal active cooking time beyond browning the meatballs and finishes in the oven, making it practical for home cooks who appreciate straightforward meals with a layered flavor profile.
To accommodate gluten-free diets, substitute the panko breadcrumbs with a gluten-free alternative. The recipe also benefits from using fresh herbs and careful browning to develop deeper flavors. Leftover meatballs and rice reheat well for subsequent meals.
Ingredients
- For the meatballs:
- 1 pound ground chicken 93% lean, or lean ground turkey
- 1 egg
- ½ cup panko bread crumbs if gluten free sub gluten free panko breadcrumbs
- 2 green onions very finely diced
- ⅓ cup cilantro finely chopped, fresh
- 1 jalapeño seeded and finely diced
- ½ tablespoon hot sauce of choice (e.g. Sriracha, Cholula, Green Tabasco
- 1 tablespoon soy sauce low sodium, or tamari or coconut aminos
- 1 ½ tablespoons coconut sugar
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- black pepper freshly ground
- 1 tablespoon olive oil
- For the rice:
- 1 ½ cups jasmine rice or basmati white rice; don't use brown rice
- 1 coconut milk full fat or lite will work
- 1 ¾ cup chicken broth low-sodium
- 1 cup pineapple chunks frozen or fresh
- 1 red bell pepper julienned
- ¼ cup cilantro finely diced
- For garnish:
- green onion green part only, sliced
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
- Use gluten-free panko breadcrumbs to make this dish suitable for gluten-free diets.
- Fresh cilantro and green onions added at the end enhance freshness and flavor.
- Browning the meatballs well before baking helps develop richer taste and texture.
- Frozen pineapple chunks can be used when fresh pineapple is not available.
- Leftovers reheat well and can be stored in the refrigerator for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 469cal | 23% |
| Carbohydrates | 46.3g | 15% |
| Protein | 27.7g | 55% |
| Fat | 18.9g | 29% |
| Saturated Fat | 8.3g | 42% |
| Fiber | 1.7g | 7% |
| Sugar | 11.1g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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