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4.9 from 435 votes

One Pan Firecracker Chicken Meatballs with Pineapple Rice

Incredible firecracker chicken meatballs made with flavorful spices and served with a creamy cilantro coconut pineapple rice. These healthy firecracker chicken meatballs are spicy, sweet, savory and make an incredible one pan meal. Easily made gluten free and perfect for meal prep!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 469 kcal
Course: Dinner
Cuisine: American

Ingredients

  • For the meatballs:
  • 1 pound 93% lean ground chicken (or lean ground turkey)
  • 1 egg
  • ½ cup panko bread crumbs (if GF sub gluten free panko breadcrumbs)
  • 2 green onions, very finely diced
  • ⅓ cup finely chopped fresh cilantro
  • 1 jalapeño, seeded and finely diced
  • ½ tablespoon hot sauce of choice (I love Sriracha, Cholula or Green Tabasco)
  • 1 tablespoon low sodium soy sauce (or tamari or coconut aminos)
  • 1 ½ tablespoons coconut sugar
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • For the rice:
  • 1 ½ cups jasmine or basmati white rice (don’t use brown rice, it will take too long to cook)
  • 1 (15 ounce) can coconut milk (full fat or lite will work)
  • 1 ¾ cup low-sodium chicken broth
  • 1 cup heaping cup frozen or fresh pineapple chunks
  • 1 red bell pepper, julienned
  • ¼ cup finely diced cilantro
  • For garnish:
  • Sliced green onion (green part of green onion only)

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • To make gluten-free: Use gluten-free panko bread crumbs.
  • See the full post for tips, tricks & freezing instructions!

Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 469

% 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.