Jerk Chicken Meatballs With Barbecue Pineapple Glaze Recipes

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PINEAPPLE JERK CHICKEN

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



Pineapple Jerk Chicken image

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

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

JERK CHICKEN MEATBALLS WITH BARBECUE-PINEAPPLE GLAZE

This recipe takes the deep flavor of jerk chicken and turns it into easy meatballs. The jerk seasoning paste does double duty here, adding both spices and moisture, so don't reach for dry jerk seasoning. Whether served alone as an appetizer, over rice, or even tucked in a sandwich, these meatballs are perfectly salty, sweet and spicy.

Provided by Millie Peartree

Categories     meatballs, poultry, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 20



Jerk Chicken Meatballs With Barbecue-Pineapple Glaze image

Steps:

  • Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
  • Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
  • While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
  • In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
  • Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

Neutral oil
1 pound ground chicken or turkey
1 small yellow or red onion, finely diced
1 egg, beaten
1/4 cup bread crumbs
2 tablespoons Jamaican jerk seasoning paste, such as Grace or Walkerswood
1 tablespoon chopped fresh parsley or cilantro leaves
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup pineapple juice
1/2 packed cup light or dark brown sugar
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 small garlic clove, minced
1/2 teaspoon onion powder
Pinch of red-pepper flakes
Pinch of kosher salt, plus more to taste
1 tablespoon cornstarch
White rice, for serving

PINEAPPLE GLAZED MEATBALLS

It only takes 25 minutes and three ingredients to make our pineapple glazed meatballs.

Provided by Deborah Harroun

Categories     Side Dish

Time 25m

Yield 15

Number Of Ingredients 3



Pineapple Glazed Meatballs image

Steps:

  • Heat oven to 375°F.
  • In small bowl, mix barbecue sauce and pineapple. Place meatballs in ungreased 2-quart baking dish. Pour sauce over meatballs, then stir to coat each meatball.
  • Bake 15 to 20 minutes or until meatballs are completely heated through, stirring once. Serve warm with toothpicks.

Nutrition Facts : ServingSize 1 Serving

1/2 cup barbecue sauce
1/2 cup canned crushed pineapple
30 frozen meatballs

GRILLED JERK CHICKEN WITH PINEAPPLE-RUM GLAZE

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



Grilled Jerk Chicken With Pineapple-Rum Glaze image

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

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

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