Best 2 Jerk Chicken Meatballs With Barbecue Pineapple Glaze Recipes

Tantalize your taste buds with a culinary adventure that blends the bold flavors of jerk seasoning with the sweet and tangy notes of pineapple. Embark on a journey to create tantalizing jerk chicken meatballs, infused with a symphony of aromatic spices and herbs, perfectly complemented by a luscious barbecue pineapple glaze. This delectable dish promises an explosion of flavors that will leave you craving for more. Discover the secrets behind this irresistible appetizer or main course, as we guide you through each step of the recipe, ensuring a successful and unforgettable dining experience. Let your kitchen transform into a haven of tantalizing aromas as you craft this Caribbean-inspired masterpiece.

Here are our top 2 tried and tested recipes!

PINEAPPLE JERK CHICKEN

Pineapple Jerk Chicken image

Canned pineapple is harvested and packed at its peak of ripeness, making the can one of the best ways to deliver the fruit from its source to your table.

Provided by Cans Get You Cooking®

Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup uncooked long-grain rice
1 pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 teaspoon Jamaican jerk seasoning blend
1 tablespoon vegetable oil
1 medium onion, diced
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
½ cup jerk marinade

Steps:

Prepare rice as label directs.
Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally.
Serve jerk chicken mixture over rice.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 60.7 g, Cholesterol 39 mg, Fat 4.3 g, Fiber 6.7 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 1204 mg, Sugar 20.4 g

GRILLED JERK CHICKEN WITH PINEAPPLE-RUM GLAZE

Grilled Jerk Chicken With Pineapple-Rum Glaze image

You can really use just about any part of the chicken skin on or off, but I have to say that it is better with the skin left on. Prepare ahead the chicken needs to marinate in the fridge for 3 hours, and if possible use only dark sugar it seems to work better, my family loves this chicken!

Provided by Kittencalrecipezazz

Categories Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

10 -12 chicken pieces (pat dry very well)
2 tablespoons oil
3 garlic cloves, minced (or to taste)
2 -3 green onions, chopped very small
1 1/2 tablespoons dark brown sugar
1 teaspoon salt
black pepper
1 teaspoon coriander
1/2 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne pepper (can use more than 1/4 teaspoon, but no less)
1/4 cup butter
1/4 cup dark brown sugar, plus
1 tablespoon dark brown sugar
1/4 cup dark rum
1/4 cup pineapple juice

Steps:

Prepare a glass dish large enough to hold the chicken pieces.
To make the rub, combine all rub ingredients.
Place the washed and dried chicken pieces in the glass dish.
Rub the pieces all over with oil.
Then rub the seasonings all over the chicken pieces to coat well.
Cover and refrigerate for minimum 3 hours.
Meanwhile, prepare the glaze.
To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
After 3 hours, prepare the grill to high heat.
Arrange the chicken pieces on the grill.
Brush with glaze, turning the chicken until brown and cooked.
When serving, drizzle with any remaining sauce.
Delicious!

Nutrition Facts : Calories 296.4, Fat 18.4, SaturatedFat 8.2, Cholesterol 30.5, Sodium 691.6, Carbohydrate 26.1, Fiber 0.6, Sugar 23.5, Protein 0.6

Tips:

To create a smooth marinade, use a blender or food processor to combine the Jamaican jerk seasoning, coconut milk, and pineapple juice.
Before cooking, chill the chicken meatballs in the refrigerator for at least 30 minutes. This will help them hold their shape.
Sear the chicken meatballs in a hot skillet until they are browned on all sides. This will help to lock in the flavor and prevent them from drying out.
Bake the chicken meatballs in the oven until they are cooked through. The internal temperature should reach 165 degrees Fahrenheit.
While the chicken meatballs are baking, make the barbecue pineapple glaze. Combine pineapple jam, brown sugar, apple cider vinegar, soy sauce, and garlic powder in a saucepan. Bring to a simmer and cook until the glaze has thickened.
Once the chicken meatballs are cooked, brush them with the barbecue pineapple glaze and return them to the oven for a few minutes, or until the glaze is caramelized.

Conclusion:

These jerk chicken meatballs with barbecue pineapple glaze are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. The combination of jerk seasoning and barbecue pineapple glaze is sure to please everyone. Serve them with your favorite sides, such as rice, beans, or coleslaw.