These Firecracker Chicken Meatballs are a perfect blend of spicy, sweet, and savory flavors, making them an ideal choice for anyone looking for a satisfying and flavorful meal. Paired with Cilantro Coconut Pineapple Rice, this dish offers a unique tropical twist that complements the heat of the meatballs, making each bite a flavorful experience.

Why You’ll Love This Recipe

Bold Flavors: The firecracker chicken meatballs are packed with a spicy kick balanced by sweetness from the brown sugar and pineapple. The heat is perfectly complemented by the coconut rice.
One-Pan Convenience: Cooking both the meatballs and rice in one pan makes for an easy preparation and even easier cleanup.
Meal Prep Friendly: This recipe is ideal for prepping ahead of time, so you’ll have a delicious meal ready throughout the week.

Ingredients

For the Firecracker Chicken Meatballs:

1 pound ground chicken
1 egg
½ cup breadcrumbs
¼ cup finely chopped onion
¼ cup chopped fresh cilantro
1 jalapeño, seeded and finely diced
1 tablespoon brown sugar
2 tablespoons hot sauce
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil, for cooking

For the Cilantro Coconut Pineapple Rice:

1 cup jasmine rice
1 can (14 ounces) coconut milk
1 cup pineapple chunks
½ cup chopped fresh cilantro
Juice of 1 lime
Salt, to taste

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

Prepare the Meatballs:
- In a large bowl, combine the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeño, brown sugar, hot sauce, soy sauce, garlic powder, cumin, paprika, cayenne, salt, and pepper. Mix until well combined.
- Using your hands, form the mixture into meatballs, about 1-2 inches in diameter.
Cook the Meatballs:
- Heat olive oil in a large skillet over medium-high heat.
- Add the meatballs in batches, cooking until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
Prepare the Rice:
- In the same skillet, add the coconut milk and bring to a simmer over medium heat.
- Stir in the rice, pineapple chunks, and a pinch of salt.
- Return the meatballs to the skillet, nestling them into the rice mixture.
- Cover the skillet, reduce heat to low, and cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
Finish the Dish:
- Remove the skillet from heat.
- Stir in the chopped cilantro and lime juice.
- Serve warm, garnished with additional cilantro if desired.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation Time: 15 minutes
Cooking Time: Approximately 30 minutes
Total Time: 45 minutes

Variations

Spice Level: Adjust the amount of jalapeño and cayenne pepper to suit your heat preference. You can also use a milder pepper for a less spicy version.
Grain Options: If you prefer, substitute jasmine rice with brown rice or quinoa for a different texture and flavor.
Vegetarian Option: Replace ground chicken with a plant-based meat alternative or a mixture of grated vegetables and legumes to make a vegetarian version of this dish.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop over low heat until warmed through.

FAQs

How can I make these meatballs gluten-free?

To make the meatballs gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or use 2-3 tablespoons of coconut flour.

Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and more liquid.

Is it possible to freeze this dish?

Yes, you can freeze the cooked meatballs and rice. Allow them to cool completely, then store in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.

How do I adjust the spice level?

To reduce the heat, use less jalapeño and cayenne pepper. To increase the spice level, add more according to your taste.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well. Ensure it’s packed in juice or light syrup and drain it before adding to the dish.

What can I serve with this dish?

This dish pairs wonderfully with a simple green salad, roasted vegetables, or even steamed broccoli for a complete meal.

How do I prevent the meatballs from sticking to my hands while forming them?

To prevent the meatballs from sticking, lightly grease your hands with olive oil or water before rolling them into balls.

Can I make this recipe in advance?

Yes, you can prepare the meatballs and rice ahead of time. Store them separately and reheat when ready to serve.

Can I make this recipe with chicken thighs instead of chicken breast?

Absolutely! Ground chicken thighs will add more flavor and moisture to the meatballs.

How can I add more flavor to the rice?

You can experiment by adding more herbs like mint or basil, or even a bit of chili for an extra kick.

Conclusion

These Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice offer an irresistible combination of bold flavors, a bit of spice, and a refreshing sweetness from the coconut rice. Perfect for meal prepping or a cozy family dinner, this dish will quickly become a favorite in your recipe rotation. Whether you enjoy it as-is or make some creative variations, it’s guaranteed to please!

Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice

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Author: Paula
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

These Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice are a flavorful and spicy dish that brings a tropical twist to your dinner table. The juicy chicken meatballs are infused with a perfect balance of heat and sweetness, paired with a creamy coconut rice and refreshing pineapple. A one-pan recipe that’s quick, easy, and ideal for meal prepping, this dish is sure to become a favorite in your culinary rotation!

Instructions

Prepare the Meatballs:
- In a large bowl, mix together ground chicken, egg, breadcrumbs, onion, cilantro, jalapeño, brown sugar, hot sauce, soy sauce, garlic powder, cumin, paprika, cayenne, salt, and pepper until well combined.
- Form the mixture into 1-2 inch meatballs.
Cook the Meatballs:
- Heat olive oil in a large skillet over medium-high heat.
- Add meatballs in batches, cooking until browned on all sides and cooked through (about 8-10 minutes).
- Remove meatballs from the skillet and set aside.
Prepare the Rice:
- In the same skillet, pour in the coconut milk and bring to a simmer over medium heat.
- Add rice, pineapple chunks, and a pinch of salt, stirring to combine.
- Return the meatballs to the skillet, nestling them into the rice mixture.
- Cover and reduce the heat to low. Cook for 15-20 minutes until the rice is tender and has absorbed the liquid.
Finish the Dish:
- Remove the skillet from heat.
- Stir in chopped cilantro and lime juice.
- Serve warm, garnished with additional cilantro if desired.

Notes

For a milder version, adjust the spice by reducing the jalapeño and cayenne pepper.

Substitute jasmine rice with brown rice or quinoa for a different texture.

Make it vegetarian by using a plant-based meat alternative or a vegetable-legume mix.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Fusion, Tropical