Firecracker Meatballs with Coconut Macadamia Nut Pineapple Rice

Full of spicy flavor, these chicken meatballs are amazing. Served over creamy cilantro coconut-macadamia nut  pineapple rice they can be made in advance making this dish a fabulous weeknight wonder. 

Ingredients

For the meatballs:

1 pound 93% lean ground chicken (or lean ground turkey)

1 egg

½ cup panko breadcrumbs (or if GF sub 2 tablespoons coconut flour)

¼ cup very finely diced white onion

⅓ cup finely diced cilantro

1 jalapeno, seeded and diced

½ tablespoon hot sauce of choice (i love sriracha or cholula)

1 tablespoon low sodium soy sauce (or if GF sub tamari or coconut aminos)

1 1/2 tablespoons coconut sugar

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon cayenne

½ teaspoon salt

Freshly ground black pepper

1 tablespoon olive oil

For the rice:

¾ cup jasmine or basmati white rice (don’t use brown rice, it will take too long to cook)

1 (15 ounce) can light coconut milk

⅓ cup chopped macadamia nuts

1 cup heaping cup frozen or fresh pineapple chunks

1 red bell pepper, julienned

¼ cup finely diced cilantro

For garnish:

Scallions (green part of green onion only)

Instructions

In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.

Place a large deep skillet over medium-high heat and add in olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.

Reduce the heat to medium-low and add in the coconut milk, macadamia nuts and pineapple; stir in the rice, then add the meatballs back in and bring to a nice simmer. Cover the pan, reduce heat to low and cook for 20 minutes.

After 20 minutes, remove the lid and add in red bell pepper. Cover and cook for 5 more minutes to help tenderize the bell peppers.

To finish it off, add in cilantro over rice and meatballs. Serve immediately. Makes 4 servings. Garnish with scallions.