Description
Delight in these juicy Honey Garlic Chicken Meatballs served over fragrant coconut jasmine rice, topped with a vibrant and refreshing pineapple salsa. This recipe balances sweet, savory, and spicy flavors, making it a perfect family-friendly meal with a tropical twist.
Ingredients
Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup gluten-free panko (or almond flour)
- Zest and juice of 1 lemon
- 3 green onions (very finely chopped)
- 2 tbsp fresh cilantro (chopped)
- 3 cloves garlic (finely minced)
- 1/2 shallot (finely minced)
- 1 tbsp olive oil or avocado oil
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 to 3/4 tsp cayenne pepper (to taste)
- 1/4 tsp ground ginger
Honey Garlic Glaze
- 2 tbsp honey
- 2 cloves garlic (freshly minced)
- 1/4 cup soy sauce (or tamari)
- 1/4 tsp ground ginger (or fresh grated)
- 1/4 tsp red pepper flakes
- 1 tbsp lime juice
Pineapple Salsa
- 2-3 cups fresh pineapple (finely diced)
- 1/4 cup red onion (finely chopped)
- 1/2 red bell pepper (finely diced)
- 1/2 jalapeño (minced, seeds removed for less heat)
- 1/4 cup fresh cilantro (chopped)
- 1 tbsp lime juice
- Pinch of salt
Coconut Jasmine Rice
- 2 cups jasmine rice
- 1 (13.5 oz) can unsweetened coconut milk
- 1 1/2 cups water
- 1 1/2 tsp salt
- 1 tbsp lime juice
Instructions
- Prep the Rice: Rinse the jasmine rice in a large bowl with cold water, swishing with your hands and draining. Repeat until the water runs clear to remove excess starch and ensure fluffy rice.
- Cook the Rice: In a medium pot, combine the rinsed rice, coconut milk, water, salt, and lime juice. Bring to a boil over high heat, then cook until the liquid reduces below the rice and bubbling slows, about 10 minutes.
- Simmer the Rice: Cover the pot, reduce the heat to low, and cook for an additional 10 minutes without lifting the lid. Once done, remove from heat, fluff the rice gently with a fork, and set aside.
- Make the Meatball Mixture: In a large bowl, combine the ground chicken, egg, gluten-free panko or almond flour, lemon zest and juice, chopped green onions, cilantro, garlic, shallot, olive or avocado oil, dried thyme, salt, paprika, black pepper, cayenne pepper, and ground ginger. Mix gently until just combined, avoiding over-mixing for tender meatballs.
- Form the Meatballs: Shape the mixture into evenly sized meatballs, approximately 1 to 1 1/2 inches in diameter, ensuring they cook uniformly.
- Sear the Meatballs: Heat the oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through, about 8 to 10 minutes.
- Prepare the Honey Garlic Glaze: In a small saucepan, combine honey, freshly minced garlic, soy sauce or tamari, ground or fresh grated ginger, red pepper flakes, and lime juice. Simmer gently for 2 to 3 minutes until the glaze slightly thickens.
- Coat the Meatballs: Transfer the cooked meatballs into the saucepan with the glaze, tossing gently to coat all the meatballs evenly in the flavorful sauce.
- Make the Pineapple Salsa: In a separate bowl, mix diced pineapple, red onion, red bell pepper, jalapeño, fresh cilantro, lime juice, and a pinch of salt. Adjust the lime and salt to taste for a bright, balanced salsa.
- Serve: Plate a generous scoop of coconut jasmine rice, top with the honey garlic glazed meatballs, and finish with a generous spoonful of pineapple salsa for a refreshing contrast. Enjoy warm.
Notes
- For a spicier dish, increase the amount of cayenne pepper and red pepper flakes according to your heat tolerance.
- If gluten-free panko is unavailable, almond flour is a good low-carb alternative in the meatballs.
- To save time, the pineapple salsa can be prepared ahead and refrigerated to let flavors meld.
- Use fresh pineapple for the salsa to achieve the best sweet-tart flavor contrast.
- Ensure not to overmix the meatball mixture to keep them tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Tropical
