These Skillet Hawaiian Chicken Meatballs come together in one pan for the ultimate family friendly (and picky eating approved) meal!
You know when you’ve got a hankering for Chinese take-out but you just don’t want to pay the cray Uber delivery fees and deal with freezing cold food because every uber eats order these days seems to arrive on a BIKE 30 minutes late? Just my recent luck? FML. Anyway, that seems to be the issue recently so I’ve been making sure I have all of the ingredients I need to make the meals I crave – and do it really fast. These SKILLET Hawaiian Chicken Meatballs were a huge hit in my family because they combine the sweetness of pineapple with the richness of coconut in these meatballs.
what do I need to make this recipe?
These meatballs are delicious on their own, but the sauce totally makes them a meal so here’s what you need to make the whole one skillet dish.
- Extra lean ground chicken – but you can also use turkey, beef, pork or vegan meat
- Egg for binding
- Panko breadcrumbs – but you can also use regular breadcrumbs
- Unsweetened finely shredded coconut – definitely use unsweetened!
- Green onions
- Reduced sodium tamari – or you can use soy if not gluten free
- Extra virgin olive oil
- Red bell pepper
- Snap peas
- Low sodium or no sodium chicken broth
- Sweet chili sauce
any tips for making these SKILLET Hawaiian Chicken Meatballs?
First, you gotta make the meatballs by rolling the chicken, egg, panko, coconut, green onions, garlic, ginger, salt, tamari and pepper into balls.
I like to brown them so they get some nice colour, then bake them at 400 F, but if you wanted you could JUST bake them as well if you’re in a rush.
Toss the bell pepper and snap peas with the remaining teaspoon of oil and add to the baking sheet.
Meanwhile, make the sauce in a bowl by mixing together the broth, tamari, sweet chili sauce, pineapple and cornstarch. Cook the garlic and ginger in the original pan with oil, then add the rest of the sauce. Finally, I add in the pineapple, then toss in the meatballs and veggies. I definitely recommend adding the meatballs at the end just so it doesn’t sog them up in the sauce.
You can serve this on rice or cauliflower rice with sesame seeds and green onions. You’re welcome lovers!
Can I make these meatballs vegan?
I have not tried but you could swap in a flax egg and vegan meat if you want to give that a go. If you do, please let us know what happens below in the comments!
can i make the meatballs gluten free?
Absolutely, you would just want to make sure to use gluten free panko and tamari and double check that your sweet chili sauce is free of any additives with gluten.
Can i batch prep this and serve them as cocktail meatballs?
Great idea! I love cocktail meatballs, and these sweet and spicy Hawaiian chicken meatballs would be a huge hit!
is this sauce too spicy for a toddler?
You know your toddler’s spice tolerance better than I do but I can say that my 2 year old loved the Hawaiian chicken meatballs and the sauce.
do you have any other meatball recipes that are family friendly?
Yes! We are huge meatball lovers over here, especially when I was starting baby led weaning I made a lot of them. Here are some of my favourite meatball recipes.
What are your go-to skillet meals? Do you have a favourite meatball recipe you want to share! Leave me a comment below with your thoughts!
Skillet Hawaiian Chicken Meatballs
- 1 lb extra lean ground chicken
- 1 large egg beaten
- 3/4 cup panko breadcrumbs
- ½ cup unsweetened finely shredded coconut
- ½ cup green onions finely minced
- 2 cloves garlic finely minced
- 1 1/2 tsp ginger grated
- 1/2 tsp salt
- 1 tbsp reduced sodium tamari
- ½ tsp ground pepper
- 1 tbsp + 1 tsp extra virgin olive oil divided
- 1 red bell pepper cut into chunks
- 1 ¼ cup snap peas
- 2 tsp extra virgin olive oil
- 2 cloves garlic finely minced
- 1 tsp ginger grated
- ¼ cup low sodium tamari
- 1/3 c low sodium or no sodium chicken broth
- 1/3 cup sweet chili sauce
- 1/3 cup finely minced ripe pineapple
- 2 tsp cornstarch
- 1 1/4 cup pineapple cut into chunks
- 2 tsp green onions thinly sliced
- ¼ tsp sesame seeds
- To a bowl, mix together the chicken, egg, panko, coconut, green onions, garlic, ginger, salt, tamari and pepper. Form into 12 (about 3 tbsp) balls.
- Add one tablespoon of oil to a skillet over medium high heat and add the meatballs. Brown on each side, about 1-2 minutes per side and transfer to baking sheet.
- Toss the bell pepper and snap peas with the remaining teaspoon of oil and add to the baking sheet. Bake for 7-10 minutes or until the meatballs reach an internal temperature of 165 F.
- Meanwhile, make the sauce in a bowl by mixing together the broth, tamari, sweet chili sauce, pineapple and cornstarch. Set aside.
- Add another teaspoon of oil to the original pan and add in the garlic and ginger. Cook for 1-2 minutes, then add in the sauce. Cook on medium low until bubbling.
- Add the pineapple and cook for 1-2 minutes, then once the meatballs are cooked through, carefully toss them and the vegetables in the sauce.
- Serve with rice and top with green onions and sesame seeds.