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Spicy Chicken Meatballs With Coconut Pineapple Rice

Oat flour helps bind together these spicy chicken meatballs, which are topped with a pineapple-honey glaze.
a dish of spicy chicken meatballs
  • Makes 6 servings
  • Prep Time 20 minutes
  • Cook Time 30 to 35 minutes (from the refrigerator) or 60 to 70 minutes (if frozen)



  • 1 1/2 cups brown rice
  • 1 14.5-oz. can coconut milk
  • 1 1/2 cups chicken broth
  • 1 red bell pepper, chopped
  • 1 cup chopped pineapple, fresh or canned

Chicken Meatballs



  • Cilantro and green onion


Preheat oven to 350 degrees F. Mix the ingredients for the rice in a 9-x-13-inch baking dish. Cover with foil and bake for 45 minutes, until the rice has absorbed most of the liquid.
Meanwhile, prepare the meatballs. In a large mixing bowl, combine the meatball ingredients (except the oil) and mix until just combined. Use your hands to form the mixture into 16 equal-size balls.
Preheat a large sauté pan on medium-high heat, then add the oil. Sear the meatballs for about two to three minutes per side, or until deeply browned and cooked through. Remove from the pan and set aside.
Place the glaze ingredients in a food processor and blend until smooth.
When the rice has baked for about 45 minutes, remove it from the oven. Top rice mixture with the meatballs and drizzle the glaze over the top. Cover, and continue to cook for the remaining minutes, until the rice is tender.
This recipe was developed to leave on a friend's doorstep. Deliver with the following instructions: Enjoy within five days, or freeze for up to a month. Allow the dish to come to room temperature for about 30 minutes before baking. Preheat the oven to 325 degrees F. Cover the dish in foil and bake until heated through: 30 to 35 minutes (from the refrigerator) or 60 to 70 minutes (from frozen, removing foil halfway through baking time). Top the reheated casserole with cilantro and green onions, and serve hot.

For more nutritious, comforting recipes designed for leaving on a friend’s doorstep, visit “Caring Fare“.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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This Post Has One Comment

  1. This rice is excellent. I use vegan veggie broth in place of the chicken broth and it is a great dish for my vegan children.

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Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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