This is a great meal full of natural juice from the pineapple and luxury from the coconut rice. The meatballs I could happily have on repeat.
A note on the ground chicken: if you, like me, cannot for the life of you find ground poultry in the store (seriously. I looked in multiple stores for a couple weeks and nada), you can whiz a packet of boneless skinless chicken in your food processor (or Ninja). It works just fine, but if you use breasts – it lacks a bit of fat.
gluten-free
Pineapple Fried Rice with Meatballs
Meatballs:
1 lb ground chicken (or boneless skinless chicken chunks)
1/2 onion, minced (or whizzed with the chicken chunks)
1/2 c cilantro, chopped (or whizzed with the chicken chunks)
1 jalapeño, minced (or whizzed with the chicken chunks)
3 cloves garlic, minced (or whizzed with the chicken chunks)
2 Tbsp hot sauce
1 Tbsp soy sauce or coconut aminos
2 tsp date molasses
2 tsp – 1 Tbsp spice blend (I used a hot chicken mix and it was great)
1/2 tsp baking soda
Generous pinch salt & pepper
Form into roughly ping pong sized balls and cook with your preferred method – I pan fried mine over medium; I also love to bake in a 400F oven for 15 – 20 mins.
Sides:
1 can pineapple cubes in juice, drained
1 red bell pepper, chopped
Sauté the pineapple and pepper in a little oil over medium-high heat until the pepper is soft and the pineapple is browned in bits.
Last week’s coconut rice
Topper:
1/3 c cilantro, chopped
2 scallions, chopped
To serve, combine the rice with the pineapple/pepper mix, top with cilantro & scallions and plunk a couple meatballs alongside.
Serves 4
Gastography 