Jamaican · beginner
Jamaican Jerk Halal Chicken Meatballs With Pineapple Skillet Glaze
Juicy halal ground chicken meatballs infused with jerk spices, seared in a skillet, and tossed in a tangy sweet pineapple and scallion glaze.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a bowl, combine ground halal chicken, 1 tablespoon of jerk paste, breadcrumbs, and half of the chopped scallions.
- 02
Shape the chicken mixture into 16 evenly sized meatballs, about 1.5 inches in diameter.
- 03
Heat vegetable oil in a wide skillet over medium heat.
- 04
Add meatballs to the skillet and cook for 8 to 10 minutes, turning frequently until browned on all sides and internal temperature reaches 165°F (74°C).
- 05
Pour pineapple juice, pineapple chunks, remaining 1 tablespoon jerk paste, grated ginger, and halal soy sauce into the skillet.
- 06
Simmer uncovered for 4 to 5 minutes, stirring gently until liquid thickens into a glossy glaze coating the meatballs, then garnish with remaining scallions.
A LITTLE KITCHEN KNOW-HOW
Skillet Glazing
Reducing a sweet and savory liquid directly in the hot pan with cooked proteins creates an instant shiny sauce that clings to every piece.
Notes from the kitchen
- Lightly oil your hands when rolling meatballs to prevent the moist ground chicken mixture from sticking.
- Adjust the jerk heat by choosing mild jerk paste or adding an extra tablespoon of pineapple juice to dilute intensity.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.