Best Pineapple Chicken Or Pork Balls Recipes

PORK AND PINEAPPLE GRAIN BOWL

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside.
• Season the pork with salt, then rub with the chile powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool.
• Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil.
• Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa.

PINEAPPLE HAM BALLS

Steps:

• In a bowl, combine ham, pork, bread crumbs, eggs and pepper and mix well. Chill. Form into 10 balls; set aside. Drain pineapple, reserving 1/2 cup of juice. Place juice in a saucepan with sugar, vinegar and dry mustard; cook and stir over low heat until sugar is dissolved. Arrange pineapple slices in the bottom of an ungreased 13-in. x 9-in. baking dish. Place a ham ball on each pineapple slice. Pour sugar mixture over all. Cover and bake at 350° for 1 hour or until ham balls are thoroughly cooked.

BAKED PINEAPPLE-PORK KABOBS

Steps:

• Line a 15x10x1-in. baking pan with foil and grease the foil. On six metal or soaked wooden skewers, alternately thread the pork, green pepper, onion, mushrooms, cherries and pineapple. Place in prepared pan., In a small bowl, combine the preserves, brown sugar, butter, pineapple juice and cloves. Spoon half of the sauce over kabobs. , Bake at 375° for 20-30 minutes or until meat is tender, turning halfway. Baste occasionally with remaining sauce during the last 10 minutes of baking. Let stand 5 minutes before serving; serve with rice.

PINEAPPLE CHICKEN OR PORK BALLS

Steps:

• Place first 5 ingredients in a bowl and stir well. Add ground chicken or pork. Mix and shape into 1 1/2 inch balls. Arrange on a broiler tray and broil, turning once, until browned, about 4 - 5 minutes per side.
• Place meatballs in a 3 1/2 quart slow cooker.
• Combine next 8 ingredients in a saucepan. Mix water and cornstarch in a small cup and then add to saucepan. Heat and stir until boiling and.
• thickened.
• Pour over meatballs (if preparing the night before, cool sauce thoroughly before pouring over chicken and placing in the refrigerator).
• Cover and cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours. Great with rice or all alone.
• (I freeze them and mircowave for fast lunch with few crackers).

PORK 'N PINEAPPLE MEATBALLS

Steps:

• Mix ground beef with breadcrumbs, ground ginger, and egg until well blended. Shape meatballs; place on lightly greased cookie sheet and bake at 375 for 20-25 minutes.
• Place onion, bell peppers, in a large slow cooker. Add undrained pineapple chunks, soy sauce, barbecue sauce and the cooked meatballs.
• Cover slow cooker and place on HIGH setting for at least 1 hour and up to 4 hours. Serve over hot rice or favorite noodles.

ASIAN-INSPIRED PORK MEATBALLS WITH PINEAPPLE IN THE SLOW COOKER

Steps:

• Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
• Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
• Roll pork mixture into 12 to 16 balls and place into the slow cooker.
• Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
• Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
• Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.