Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice

SPICY LOVAHS THIS IS FOR U.

You know how every once in a while you get on a spicy kick? Well, it’s really every day for me… Siete jalapeño hot sauce on my eggs in the morning. Habanero cheddar on sandwiches. Jalapeños on pizza (and in everything). You name it, I’m adding a kick of heat. 

Anyways, these firecracker chicken meatballs were one of my ‘craving spicy food during the weeknight’ creations from years ago. They’re packed with jalapeño, cayenne, and hot sauce for firecrackin’ heat. They also have a little sweetness from coconut sugar and pineapple coconut rice so that the meal is well-balanced. Everything pairs so beautifully together that I guarantee you’ll be licking your plate clean. Let’s get to it!

• 1 pound 93% lean ground chicken (or lean ground turkey)
• 1 egg
• ½ cup panko bread crumbs (if GF sub gluten free panko breadcrumbs)
• 2 green onions, very finely diced
• ⅓ cup finely chopped fresh cilantro
• 1 jalapeño, seeded and finely diced
• ½ tablespoon hot sauce of choice (I love Sriracha, Cholula or Green Tabasco)
• 1 tablespoon low sodium soy sauce (or tamari or coconut aminos)
• 1 ½ tablespoons coconut sugar
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon cayenne
• ½ teaspoon salt
• Freshly ground black pepper
• 1 tablespoon olive oil

• 1 ½ cups jasmine or basmati white rice (don’t use brown rice, it will take too long to cook)
• 1 (15 ounce) can coconut milk (full fat or lite will work)
• 1 ¾ cup low-sodium chicken broth
• 1 cup heaping cup frozen or fresh pineapple chunks
• 1 red bell pepper, julienned
• ¼ cup finely diced cilantro

• Sliced green onion (green part of green onion only)