Serve with Lucy’s in the Sky or Chardonnay

Ingredients

  • 1 can (20 oz.) pineapple chunks in juice, undrained
  • 1 pound ground chicken 1 cup cooked rice
  • 1/3 cup finely chopped green bell pepper
  • 1/3 cup cracker crumbs 1 egg, slightly beaten
  • 1/4 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1 cup Liberty Vineyards Tropical Sauce & Glaze

Steps

  • 1
    Drain pineapple, reserving juice. In a large bowl, combine the ground chicken, cooked rice, bell pepper, cracker crumbs, 2 tablespoons reserved pineapple juice, egg, onion powder, salt, and ground ginger. Mix well.
  • 2
    Form mixture into 1 inch size meatballs (for appetizers) or 1-1/2 inch size meatballs (for entreé).
  • 3
    In large skillet, heat oil over medium heat until hot. Brown meatballs; drain.
  • 4
    Add pineapple and the rest of the pineapple juice. Cover and heat 10 to 15 minutes or until the meatballs are no longer pink in the middle.
  • 5
    Stir in the tropical sauce and glaze. Cook an additional 4 to 5 minutes or until the mixture is heated.
  • 6
    Serve with toothpicks as an appetizer, or over hot cooked rice as an entree.

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