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These Honey Garlic Chicken Meatballs with Pineapple Salsa are savory, tender, and tossed in an incredible sweet, savory, spicy honey garlic glaze that takes them over the top. Cooked in a skillet on the stovetop, the meatballs are lightly crisp on the outside, juicy, and super quick to make!
High in protein and gluten-free-friendly, these skillet chicken meatballs are one of my favorite main courses, but can easily be served as an appetizer, too.
Sweet & Savory Honey Garlic Chicken Meatballs
I love, love, love meatballs of all kinds, from my pizza skillet meatballs and sheet pan Greek meatballs to Thai meatballs. However, this honey garlic chicken meatballs recipe is one of my favorite options for a family-approved dinner when the weather turns warmer.
There’s just something about the perfect blend of bold, savory, tangy, spicy flavors and sticky-sweet goodness of the sauce that hits the spot, providing incredible taste without feeling too heavy. Plus, the pan-frying method keeps them fairly light without sacrificing a crisp exterior.
I’ve tested and re-tested the recipe, making lots of tweaks until the prep time is minimal and the steps are foolproof. Now, the meatballs come together in one bowl, cook in one skillet, and are ready to eat in about 30 minutes for the perfect fuss-free dinner!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chicken: I prefer white meat ground chicken, but dark meat also works. You can also use ground turkey for a similar taste.
- Egg: This acts as a binder, helping the meatballs hold their shape. I haven’t tested this recipe with an egg substitute, and I can’t guarantee the results if you do.
- Gluten-Free Panko: This absorbs excess moisture, helping the meatballs hold their shape. If I can’t find gluten-free panko, I use almond flour instead, and it works just as well.
- Lemon: Freshly squeezed lemon juice and lemon zest add a pop of brightness that balances some of the warm spices. The acidity also helps keep the chicken tender.
- Fresh Garlic and Shallot: These add a sweet, savory, pungent flavor.
- Seasonings: Dried thyme, salt, paprika, black pepper, cayenne pepper, and ground ginger infuse the meatball mixture with a savory, herbaceous, tangy taste and just a hint of heat.
- Honey Garlic Glaze: Honey (or maple syrup), garlic, soy sauce, ginger, red pepper flakes, and lime juice create the most incredible sweet, savory sauce. To keep it gluten-free, substitute tamari or coconut aminos for the soy sauce. If you prefer extra sweetness, feel free to add more honey.
- Pineapple Salsa: I combine fresh pineapple, red onion, jalapeño, cilantro, lime juice, and salt for a sweet, savory salsa with satisfying crunch.
- Coconut Rice: I combine Jasmine rice, unsweetened coconut milk, water, salt, and lime juice to make a sweet, fluffy rice base.
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Honey Garlic Chicken Meatballs
- Cook the coconut rice: Rinse the rice until the water runs clear. Then, combine the ingredients in a medium pot, bring the liquid to a boil, and cook until the liquid reduces below the rice. Cover, reduce the heat to low, and continue to cook. Then, fluff the rice with a rice paddle or fork.
- Combine ingredients: Mix all the meatball ingredients in a large bowl. I like to use my hands to ensure all the ingredients are well incorporated but not overmixed. You don’t want the meat mixture to be gummy, or your meatballs will be tough!
- Shape: Use a spoon, your hands, or a cookie scoop to portion the chicken mixture into equal-sized balls, and roll them to about 1 to 1½ inches.
- Cook: Heat oil in a large skillet over medium heat on the stove, and sear the meatballs on all sides until they’re browned and cooked through. Cook in batches as needed so as not to overcrowd the pan. You’ll know they’re done when your meatballs reach an internal temperature of 165°F!
- Prepare the glaze: Simmer all the glaze ingredients in a small saucepan over medium heat until the mixture thickens.
- Toss: Add the meatballs to the pan, and toss to combine and coat them completely.
- Make the salsa: Prepare all the salsa ingredients. I recommend chopping the fruit and veggies into equal-sized pieces so you get a little bit of everything in each bite! Then, combine all the salsa ingredients in a bowl. I always give it a quick taste and adjust the lime and salt as needed.
- Serve: Spoon the salsa over the meatballs while they’re warm, and enjoy!
Kitchen Tools I Use
My Favorite Ways to Serve
I always serve my honey garlic chicken meatballs over a bed of coconut rice (or cauliflower rice for a low-carb option) and spoon pineapple salsa on top. Then, I often include air fryer broccoli or summer Brussels sprout & kale slaw for a well-rounded meal. Or, I serve these easy homemade chicken meatballs stir-fry style with sautéed green beans, snap peas, onions, carrots, or mushrooms, and make extra honey garlic soy sauce to pour on top.
You can also serve these meatballs as an appetizer! Spear them with toothpicks and add them to a platter with gluten-free pigs in a blanket and salad roll-ups for graduation parties, holidays, and special occasions!
How to Store
Store any leftover pineapple salsa in an airtight container in the fridge for up to 2 days. I recommend sprinkling it with lime juice to help prevent oxidation. Then, give it a quick toss to redistribute the ingredients just before serving.
Once cool, transfer leftover meatballs to a separate airtight container, and store them in the fridge for up to 4 days. If you have coconut rice, it will keep fresh for up to 4 days as well. For meal prep, freeze the meatballs for up to 3 months.
To serve, thaw frozen meatballs in the fridge. Then, warm leftovers in a skillet over low heat or in the microwave.
More Meatball Recipes to Try
Honey Garlic Chicken Meatballs w/ Pineapple Salsa
Ingredients
For the Chicken Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup gluten-free panko or almond flour
- Zest and juice of 1 lemon
- 3 green onions very finely chopped
- 2 tbsp fresh cilantro chopped
- 3 cloves garlic finely minced
- 1/2 shallot finely minced
- 1 tbsp olive oil or avocado oil
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 to 3/4 tsp cayenne pepper to taste
- 1/4 tsp ground ginger
For the Honey Garlic Glaze
- 2 tbsp honey
- 2 cloves garlic freshly minced
- 1/4 cup soy sauce or tamari
- 1/4 tsp ground ginger or fresh grated
- 1/4 tsp red pepper flakes
- 1 tbsp lime juice
For the Pineapple Salsa
- 2-3 cups fresh pineapple finely diced
- 1/4 cup red onion finely chopped
- 1/2 red bell pepper finely diced
- 1/2 jalapeño minced (seeds removed for less heat)
- 1/4 cup fresh cilantro chopped
- 1 tbsp lime juice
- Pinch of salt
For the Coconut Rice
- 2 cups jasmine rice
- 1 (13.5 oz) can unsweetened coconut milk
- 1 1/2 cups water
- 1 1/2 tsp salt
- 1 tbsp lime juice
Instructions
Cook the Coconut Rice
- Rinse the rice in a large bowl with cold water, swishing with your hands and draining. Repeat until the water runs clear.
- Add the rinsed rice, coconut milk, water, salt, and lime juice to a medium pot. Bring to a boil over high heat. Cook until the liquid reduces below the rice and the bubbling subsides, about 10 minutes.
- Cover, reduce heat to low, and cook for another 10 minutes. Remove from heat, fluff with a fork, and set aside.
Make the Meatballs
- In a large bowl, combine all meatball ingredients. Mix until just combined.
Form
- Roll into evenly sized meatballs, about 1 to 1 1/2 inches.
Cook
- Heat oil in a large skillet over medium heat. Sear meatballs, turning occasionally, until browned and cooked through, about 8 to 10 minutes.
Make the Glaze
- In a small saucepan, combine all glaze ingredients. Simmer for 2 to 3 minutes until slightly thickened.
Toss
- Add meatballs to the glaze and toss to coat.
Make the Salsa
- In a bowl, mix all pineapple salsa ingredients. Adjust lime and salt to taste.
Serve
- Serve meatballs over coconut rice and top generously with pineapple salsa.
Notes
– Store any leftover pineapple salsa in an airtight container in the fridge for up to 2 days.
– Store leftover meatballs in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
– Store leftover coconut rice for up to 4 days in the fridge.
