Ground Chicken Balls Stuffed with Bell Peppers and Pineapple with Sweet and Sour Sauce

Ground Chicken Balls Stuffed with Bell Peppers and Pineapple with Sweet and Sour Sauce


For the Chicken Balls:

  • 1 lb ground chicken
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/4 cup finely chopped bell peppers (red, green, or yellow)
  • 1/4 cup finely chopped pineapple (fresh or canned, drained)
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce (optional)

For the Sweet and Sour Sauce:

  • 1/2 cup rice vinegar or apple cider vinegar
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice (from canned pineapple or fresh)
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)


  1. Prepare the Filling:
    • In a small bowl, mix the finely chopped bell peppers and pineapple together. Set aside.
  2. Make the Chicken Mixture:
    • In a large bowl, combine the ground chicken, bread crumbs, beaten egg, minced garlic, chopped onion, salt, black pepper, ground ginger, soy sauce, and hoisin sauce (if using). Mix well until all ingredients are evenly incorporated.
  3. Form the Chicken Balls:
    • Take a small amount of the chicken mixture and flatten it in your palm. Place a small amount of the bell pepper and pineapple filling in the center.
    • Carefully wrap the chicken mixture around the filling, forming it into a ball. Ensure the filling is completely enclosed. Repeat with the remaining mixture and filling.
  4. Cook the Chicken Balls:
    • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
    • Place the chicken balls on the prepared baking sheet.
    • Bake for 20-25 minutes, or until the chicken balls are cooked through and lightly browned.
  5. Prepare the Sweet and Sour Sauce:
    • While the chicken balls are baking, make the sauce. In a saucepan over medium heat, combine the rice vinegar, ketchup, brown sugar, pineapple juice, and soy sauce. Stir well and bring to a simmer.
    • In a small bowl, mix the cornstarch with water to create a slurry. Gradually add this to the simmering sauce, stirring constantly until the sauce thickens. Remove from heat.
  6. Serve:
    • Once the chicken balls are cooked, remove them from the oven and let them cool slightly.
    • Serve the chicken balls hot with the sweet and sour sauce drizzled over them or on the side for dipping.


  • For a Crispier Texture: You can pan-fry the chicken balls in a bit of oil until golden brown before baking them.
  • Vegetable Variations: Add other finely chopped vegetables like carrots or green onions to the filling for extra flavor and nutrition.
  • Serving Suggestions: Serve these chicken balls over steamed rice or noodles, accompanied by a side of stir-fried vegetables for a complete meal.