Stuffed Pineapple Chicken Balls

Stuffed Pineapple Chicken Balls


For the Chicken Balls:

  • 4 cups ground chicken
  • 1½ cups bread crumbs
  • Juice from 1 can of pineapple chunks
  • Pinch of salt and pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Pineapple chunks (from the can)

For the Sauce:

  • ¾ cup ketchup
  • ½ cup vinegar
  • 1½ cups water
  • ½ cup brown sugar
  • 2 tablespoons cornstarch


  1. Prepare the Chicken Balls:
    • In a large bowl, combine the ground chicken, bread crumbs, pineapple juice, salt, pepper, onion powder, and garlic powder. Mix thoroughly.
    • Drain the pineapple chunks and set aside. Form the chicken mixture into balls and poke 2-3 pineapple chunks into each ball.
  2. Bake the Chicken Balls:
    • Preheat your oven to 330°F (165°C).
    • Place the chicken balls on a cookie sheet and bake for 40 minutes, turning them halfway through to brown evenly.
  3. Make the Sauce:
    • In a frying pan, whisk together the ketchup, vinegar, water, brown sugar, and cornstarch until smooth.
    • Heat the pan over low heat (setting 1) and add the baked chicken balls.
  4. Simmer and Serve:
    • Allow the chicken balls to simmer in the sauce for about 30 minutes, stirring occasionally.
    • Stir the sauce again and let the chicken balls simmer for an additional 20-30 minutes, until the sauce thickens and the chicken balls are fully coated.
  5. Serve:
    • Serve the sweet and sour chicken balls with rice or fries.